Sfiha is an open-faced meat pie that is filled with lamb, onions, tomatoes and tahini or labneh. They are perfect to make for a large gathering. My mother used to say that the secret to good sfiha is hidden in the dough. It took her years to find the perfect dough recipe, and when she did, my siblings and I were addicted. I used to love to eat sfiha after school with a tall glass of milk or as a meal in my lunch box.

Preparation Time

1 hour + resting

Cooking Time

10 minutes

Serves

2 pax ( about 30 Sfiha)

Ingredients

For the Dough

  • 4 ½ cups all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp instant yeast
  • 1 /2 cup olive oil
  • 1 ½ cup plain yogurt
  • Water if needed

For the Topping

  • 400g minced lamb
  • 1 onion
  • 4 cloves of garlic
  • 1 large tomato
  • 1 tbsp tahini (optional)
  • 2 tbsp pomegranate syrup or white vinegar
  • 2 tbsp labneh
  • ½ tsp paprika
  • ½ tsp pepper
  • Chili flakes (optional)
  • Handful fresh coriander 
  • 30g pine nuts

Method

  • Mix flour, salt and sugar in a large bowl. Add the yeast, oil, and yogurt; knead with your hands until smooth and if needed, gradually add water to help achieve smooth, workable dough.
  • Roll into a ball, add olive oil in a bowl and cover with plastic wrap or cloth for 1-2 hours, until it rises.
  • Meanwhile, prepare the topping.
  • In a food processor blend together onion, tomatoes garlic, coriander, tahini, pomegranate, and spices. 
  • Add the mixture to the meat.
  • Preheat oven to 400F. 
  • Once the dough has risen, roll into small golf-sized balls and set aside on an oiled working space. 
  • Flatten each ball with your fingers and add 1 tablespoon of the meat mixture and flatten with your hands so they look like mini pizzas. 
  • Add a few pine nuts on top. 
  • Line them up on a baking sheet and bake for 10 minutes or until the edges are golden.

 

Tanya
Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.

She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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