Syrian Pizza (Sfiha)

A thin, supple dough topped with a spiced beef filling that stays juicy during baking. Cinnamon and chili provide an aromatic heat that pairs with the crunch of pine nuts.

• Prep time: 40 min
• Cook time: 12 min
• Difficulty: Medium
• Calories: 1036
• Protein: 48 g
• Carbs: 115 g
• Fat: 40 g

Ingredients

• 500 g Wheat flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 10 g Gray sea salt
• 3 tbsp Extra virgin olive oil
• 500 g Ground beef 15% fat ( fresh )
• 2 piece Onion ( very finely minced )
• 2 piece Round tomato ( peeled and minced )
• 2 piece Garlic ( minced )
• 1 piece Hot chili pepper optional ( seeded and minced )
• 1 tsp Cinnamon powder
• 50 g Pine nut
• 1 pinch Black pepper ground
• 3 tbsp Pomegranate molasses

Instructions

1. Preparing the dough

   Mix flour, crumbled yeast, water, and salt. Knead until the dough is smooth and elastic to the touch. Add olive oil at the end of kneading to soften the texture.

2. Dough resting

   Place the dough in a mixing bowl, cover with a damp cloth. Let it rise in a warm spot until it doubles in size.

3. Making the filling

   Finely mince onion, garlic, and tomato. Mix with raw meat, cinnamon, chili, pepper, and pomegranate molasses. The filling should be homogeneous and moist.

4. Shaping

   Punch down the dough. Divide into golf-ball-sized portions. Roll out into thin discs. Spread a layer of meat across the surface, pressing down with your fingers.

5. Baking

   Preheat the oven to maximum. Bake on a hot tray. The dough should be golden and edges slightly crispy, while the meat remains tender.

Chef's tips

• Do not pre-cook the meat; it must cook directly on the dough to soak it with its juices.
• Use a pizza stone or flip a baking tray upside down to achieve maximum thermal shock.

Storage

Keeps for 2 days in the fridge. Reheat in a pan to maintain the dough's crispness.