How to make it
6 steps. Take it one step at a time.
In a small bowl, dissolve the yeast and sugar
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes until it becomes frothy.
10 minCombine the flour and olive oil
In a large mixing bowl, combine the flour and olive oil. Add the yeast mixture and knead until a smooth dough forms. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour.
1 hrPrepare the topping
While the dough rises, prepare the topping. In a bowl, mix the ground lamb, minced onions, chopped tomatoes, pomegranate molasses, pine nuts, salt, and allspice until well combined.
Preheat your oven
Preheat your oven to 450°F (232°C). Divide the dough into 12 equal-sized balls.
Roll out each ball
Roll out each ball into a thin circle (about 4-5 inches wide) and place on a baking sheet. Spread a generous tablespoon of the meat mixture over each circle, pressing down slightly so it sticks to the dough.
Bake in the preheated oven
Bake in the preheated oven for 10-12 minutes or until the edges of the dough are golden brown and the meat is cooked through.
10 min
A little kitchen wisdom
Using pomegranate molasses is key for the signature tangy flavor of traditional Sfiha. If you don't have pine nuts, you can substitute them with slivered almonds or omit them entirely.
