Bread & Savory BakesDifficulty: medium

Sfiha (Lebanese Meat Flatbreads)

Name: Sfiha (Lebanese Meat Flatbreads)
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 400 g flour; 7 g dried yeast; 1 tsp sugar; 200 ml warm water; 3 tbsp olive oil; 1 tsp salt; For the topping: 400 g minced lamb or beef, 2 tomatoes finely chopped, 1 onion finely chopped, 2 tbsp pomegranate molasses, 1 tsp allspice, 1 tsp cinnamon, a handful of parsley, salt and pepper

Baalbek's open meat pies: thin rounds topped with spiced lamb, tomato and pomegranate molasses, baked hot and fast.

Prep Time

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Servings

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Ingredients

400 g flour7 g dried yeast1 tsp sugar200 ml warm water3 tbsp olive oil1 tsp saltFor the topping: 400 g minced lamb or beef, 2 tomatoes finely chopped, 1 onion finely chopped, 2 tbsp pomegranate molasses, 1 tsp allspice, 1 tsp cinnamon, a handful of parsley, salt and pepper

Instructions

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1Knead the dough ingredients 8 minutes; rest 1 hour until doubled.

2Mix all topping ingredients raw and season boldly.

3Divide into 16 balls, roll thin rounds, and spread a spoonful of topping on each, edge-to-edge.

4Bake at 240°C for 10-12 minutes until the edges brown. Serve hot.

Chef's Tip

The topping goes on raw — the meat renders its fat into the dough as both cook together.

More tips ↓

A very hot oven (240°C) is required: it sears the meat and steams it in its own juices at once.
Spread the filling edge to edge; a border of bare dough turns hard instead of tender.

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Sfiha (Lebanese Meat Flatbreads)

Ingredients

Instructions

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