Description

Ingredients

• For the dough
• 🥣 350 g all-purpose flour (2¾ cups / 12.3 oz) gluten Original: 🥣 350 g all-purpose flour (2¾ cups / 12.3 oz)
• 🧂 7 g instant dry yeast (2¼ tsp / 0.25 oz) Original: 🧂 7 g instant dry yeast (2¼ tsp / 0.25 oz)
• 🧂 10 g sugar (2 tsp / 0.35 oz) Original: 🧂 10 g sugar (2 tsp / 0.35 oz)
• 🧂 8 g fine sea salt (1½ tsp / 0.28 oz) Original: 🧂 8 g fine sea salt (1½ tsp / 0.28 oz)
• 🥛 80 ml plain yogurt, room temperature (⅓ cup / 2.7 fl oz) dairy Original: 🥛 80 ml plain yogurt, room temperature (⅓ cup / 2.7 fl oz)
• 💧 200 ml warm water, 35–38°C (¾ cup / 6.8 fl oz) Original: 💧 200 ml warm water, 35–38°C (¾ cup / 6.8 fl oz)
• 🫗 45 ml neutral oil (3 tbsp / 1½ fl oz) Original: 🫗 45 ml neutral oil (3 tbsp / 1½ fl oz)
• For the lamb filling
• 🥩 400 g ground lamb (about 3 cups / 14.1 oz) Original: 🥩 400 g ground lamb (about 3 cups / 14.1 oz)
• 🧅 60 g onion, very finely minced (½ cup / 2.1 oz) Original: 🧅 60 g onion, very finely minced (½ cup / 2.1 oz)
• 🧄 4 g garlic, crushed (1 clove / 0.14 oz) Original: 🧄 4 g garlic, crushed (1 clove / 0.14 oz)
• 🌰 40 g pine nuts (¼ cup / 1.4 oz) nuts Original: 🌰 40 g pine nuts (¼ cup / 1.4 oz)
• 🫒 15 ml olive oil (1 tbsp / ½ fl oz) Original: 🫒 15 ml olive oil (1 tbsp / ½ fl oz)
• 🧂 5 g sea salt (¾ tsp / 0.18 oz), or to taste Original: 🧂 5 g sea salt (¾ tsp / 0.18 oz), or to taste
• ⚫ 2 g freshly ground black pepper (½ tsp / 0.07 oz) Original: ⚫ 2 g freshly ground black pepper (½ tsp / 0.07 oz)
• 🌿 4 g ground allspice (1 tsp / 0.14 oz) Original: 🌿 4 g ground allspice (1 tsp / 0.14 oz)
• 🌿 2 g ground cinnamon (½ tsp / 0.07 oz) Original: 🌿 2 g ground cinnamon (½ tsp / 0.07 oz)
• 🍅 15 g tomato paste (1 tbsp / 0.5 oz) Original: 🍅 15 g tomato paste (1 tbsp / 0.5 oz)
• 🍋 15 ml lemon juice (1 tbsp / ½ fl oz) Original: 🍋 15 ml lemon juice (1 tbsp / ½ fl oz)
• 🍇 15 ml pomegranate molasses (1 tbsp / ½ fl oz) Original: 🍇 15 ml pomegranate molasses (1 tbsp / ½ fl oz)
• For finishing
• 🥚 1 egg, lightly beaten (for brushing the edges) egg Original: 🥚 1 egg, lightly beaten (for brushing the edges)
• 🌾 5 g sesame seeds (1 tsp / 0.18 oz), optional sesame Original: 🌾 5 g sesame seeds (1 tsp / 0.18 oz), optional

Preparation

• Activate the yeast In a small bowl whisk warm water, sugar and yeast until dissolved. Let stand for 5–10 minutes, until a light foam appears on top.
• Make the dough In a large bowl combine flour and salt. Add the yeast mixture, yogurt and neutral oil. Mix with a spoon until a shaggy dough forms, then knead 8–10 minutes on a lightly floured surface until smooth and elastic.
• First rise Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp cloth and let rise in a warm place for about 50 minutes, until almost doubled in size.
• Toast the pine nuts While the dough rises, toast pine nuts in a dry pan over medium-low heat for 3–4 minutes, stirring often, until fragrant and lightly golden. Transfer immediately to a plate to cool so they don’t burn.
• Mix the lamb filling In a large bowl combine ground lamb, minced onion, garlic, toasted pine nuts, olive oil, salt, pepper, allspice, cinnamon, tomato paste, lemon juice and pomegranate molasses. Mix gently with your hands or a spoon until everything is evenly distributed without overworking the meat. Cover and refrigerate until needed.
• Divide the dough Punch down the risen dough and transfer to a lightly floured surface. Divide into 20 equal pieces and roll each into a tight ball. Cover with a towel and let rest for 10 minutes to relax the gluten.
• Shape the bases Line two baking trays with parchment paper. Working one piece at a time, flatten each ball with your fingers into a small round about 7–8 cm in diameter (2¾–3⅛ in), keeping the center slightly thinner and the rim a bit thicker to hold the filling. Arrange the rounds on the prepared trays.
• Fill the sfeeha Place about 1 tbsp of lamb filling in the center of each dough round. Gently spread it to the edges in a thin, even layer, leaving just a tiny border of dough visible. Press lightly so the filling adheres well and doesn’t shrink while baking.
• Brush edges and sprinkle Brush the exposed dough edges with beaten egg. If using, sprinkle sesame seeds over the rims for extra crunch and aroma. 🔟 Bake Bake at 220°C (428°F) for 15–18 minutes, rotating trays halfway through, until the dough is deep golden and the lamb topping is cooked through and sizzling at the edges.
• Rest before serving Let the sfeeha rest on a wire rack for 5 minutes so the juices settle and the bottoms stay crisp. Serve warm with extra lemon wedges and an optional drizzle of pomegranate molasses.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print