Sfeeha

Ingredients

• 300g All-purpose flour
• 1 Päckchen Active dry yeast
• 1 TL Sugar
• 150ml Warm water
• 1/2 TL Salt
• 2 EL Olive oil
• 250g Ground lamb
• 2 Roma tomatoes
• 1 Onion
• 2 EL Lemon juice
• 1/2 TL Cinnamon
• 1/4 TL Cumin
• Prise Pinch of cayenne pepper
• 2 EL Pine nuts
• Frische Minze Fresh mint for garnish

Instructions

1. In a large bowl, combine flour, active dry yeast, sugar, and salt. Add the warm water and olive oil and knead everything into a smooth dough. Cover the dough and let it rise in a warm place for 30 minutes.
2. For the topping, finely dice the tomatoes and onion. In a separate bowl, mix the ground lamb with the diced tomatoes, onions, lemon juice, cinnamon, cumin, cayenne pepper, and a pinch of salt and pepper.
3. Preheat the oven to 200°C (400°F). Divide the risen dough into small balls on a floured surface and roll them into thin, round flatbreads (about 8-10 cm in diameter).
4. Place the dough flatbreads on a baking sheet lined with parchment paper. Spread about one tablespoon of the meat mixture evenly over each flatbread, leaving a small border. Sprinkle with pine nuts.
5. Bake the Sfeeha in the preheated oven for 12-15 minutes, or until the dough is golden brown and the ground meat is cooked through. The exact baking time may vary depending on your oven.
6. Remove the finished Sfeeha from the oven and optionally garnish with fresh mint. Serve immediately.

Nutrition