Lamb Sfiha

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.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 906
• Protein: 34 g
• Carbs: 106 g
• Fat: 38 g

Ingredients

• 500 g Wheat flour
• 20 g Fresh baker's yeast ( crumbled )
• 250 ml Mineral water ( lukewarm )
• 3 tbsp Extra virgin olive oil
• 1 tsp Gray sea salt
• 400 g Ground lamb
• 1 piece Yellow onion ( very finely chopped )
• 2 piece Round tomato ( finely diced )
• 30 g Pine nut
• 1 tsp Four spices powder
• 1 pinch Cinnamon ground
• 1 pinch Black pepper ground
• 2 tbsp Pomegranate molasses

Instructions

1. Preparing the dough

   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. Preparing the filling

   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. Shaping

   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. Topping and baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat for a few minutes in a hot oven to restore softness.