Sfiha
Open flatbreads with minced lamb, tomato and pomegranate molasses, from Baalbek.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dissolve the yeast in the warm water, knead a soft dough with the flour, oil and salt, and work it ten minutes.
Leave the dough to rise somewhere warm for an hour, until doubled.
Grate the tomatoes and onion and drain them in a sieve, keeping a little of the juice.
Mix the mince with the grated vegetables, pomegranate molasses, tahini, baharat, salt and pepper.
Divide the dough into balls and roll them into ten-centimetre rounds.
Spread the topping in a thin layer, leaving half a centimetre at the rim, and scatter with pine nuts.
Bake at 220 °C for eight minutes, until the edges colour. Serve with lemon.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Bazel · Public domain