Sfiha

Ingredients

• 400g All-purpose flour
• 7g Active dry yeast
• 1 TL Sugar
• 1 TL Salt
• 2 EL Olive oil
• 300g Ground lamb
• 2 Tomatoes
• 1 Onion
• 30g Pine nuts
• 1/2 Bund Parsley
• 1/2 TL Ground cumin
• 1/4 TL Cinnamon
• Prise Pinch of cayenne pepper
• 1 EL Lemon juice

Instructions

1. For the dough, mix flour, active dry yeast, sugar, and salt in a large bowl. Gradually add about 200 ml of lukewarm water and the olive oil, then knead everything into a smooth dough for about 5-7 minutes. Cover the dough and let it rise in a warm place for about 30 minutes until it has doubled in size.
2. Meanwhile, finely dice the onion and deseed and finely dice the tomatoes. Chop the parsley.
3. For the filling, brown the ground lamb in a pan until crumbly. Add onions and sauté for about 3-4 minutes until softened. Add tomatoes, pine nuts, parsley, cumin, cinnamon, cayenne pepper, lemon juice, and salt and pepper to taste. Mix well and simmer briefly until the liquid has evaporated. Let the filling cool.
4. Preheat the oven to 200°C (400°F) top/bottom heat. On a lightly floured surface, roll out the dough to about 3 mm thick and cut out circles (approx. 8-10 cm in diameter). Place the dough circles on a baking sheet lined with parchment paper.
5. Place one tablespoon of the cooled meat filling in the center of each dough circle and gently fold up the edges to create a shallow well with the filling, leaving the center open.
6. Bake the Sfiha in the preheated oven for 12-15 minutes, until the dough is golden brown and the filling is cooked through. Serve hot, optionally with a dollop of yogurt or tahini.

Nutrition