Lamb Sfiha
Ingredients
- 500 gWheat flour
- 20 gFresh baker's yeast (crumbled)
- 250 mlMineral water (lukewarm)
- 3 tbspExtra virgin olive oil
- 1 tspGray sea salt
- 400 gGround lamb
- 1 pcYellow onion (very finely chopped)
- 2 pcRound tomato (finely diced)
- 30 gPine nut
- 1 tspFour spices powder
- 1 pinchCinnamon ground
- 1 pinchBlack pepper ground
- 2 tbspPomegranate molasses
Method
A soft, elastic dough that golds in the oven, topped with juicy lamb flavored with spices. The tomato juice lightly soaks the center while the edges remain tender.
- 1
Mix flour, crumbled yeast, salt, and olive oil. Gradually pour in lukewarm water. Knead until the dough is smooth, elastic, and no longer sticks to your fingers. Let rise for 1 hour under a cloth: it must double in size.
- 2
Mix the ground lamb with very finely chopped onion and tiny diced tomatoes. Add allspice, cinnamon, salt, pepper, and pomegranate molasses. Stir in the pine nuts. The meat must be well permeated with the aromatics.
- 3
Degas the dough and form small balls the size of a plum. Flatten them with the palm of your hand to obtain thin discs. Arrange on a baking sheet.
- 4
Spread a spoonful of filling in the center of each disc. Press firmly with your fingers to embed the meat into the dough. Bake at 220°C for 10 to 12 minutes. The edges should be golden and the meat cooked but still juicy.
Frequently asked questions
How do you get this dish right?
- The filling must be cold when topping to avoid softening the dough.
- Don't hesitate to press the meat well with your fingers; it must become one with the dough.
- If the filling releases too much juice, drain it slightly before topping.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat for a few minutes in a hot oven to restore softness.
