Lebanese Sfiha with a Twist

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the lamb filling: For the lamb filling:
• 500g ground lamb 500g ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• For the topping: For the topping:
• 2 tablespoons sesame seeds 2 tablespoons sesame seeds

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 23g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   In the meantime, prepare the lamb filling. In a skillet, cook the ground lamb over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
6. 6.
   Add the ground cumin, cinnamon, allspice, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 2 minutes.
7. 7.
   Remove the skillet from heat and stir in the lemon juice, chopped parsley, and chopped mint. Set aside to cool.
8. 8.
   Preheat the oven to 200°C (400°F).
9. 9.
   Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a thin circle.
10. 10.
    Place the dough circles on a baking sheet lined with parchment paper. Spoon a generous amount of the lamb filling onto each dough circle, leaving a small border around the edges.
11. 11.
    Sprinkle sesame seeds over the lamb filling.
12. 12.
    Bake the Sfiha in the preheated oven for 15-20 minutes, or until the crust is golden brown.
13. 13.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Ground lamb — Choose lean ground lamb for a healthier option. If you prefer a milder flavor, you can substitute ground beef or chicken.
• Fresh herbs — Feel free to experiment with different herbs such as cilantro or dill to add your own twist to the recipe.
• Whole wheat flour — If you prefer a lighter texture, you can use only all-purpose flour instead of a combination of all-purpose and whole wheat flour.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the lamb filling.
• Serve the Sfiha with a side of tzatziki sauce or a fresh salad for a complete meal.
• If you're short on time, you can use store-bought pizza dough as a shortcut.
• Leftover Sfiha can be refrigerated and reheated in the oven for a quick and delicious snack.
• Customize the toppings by adding sliced tomatoes, onions, or olives before baking.

Serving advice

Serve the Sfiha warm as a main course or as part of a mezze platter. Garnish with additional fresh herbs for a vibrant presentation.

Presentation advice

Arrange the Sfiha on a platter, allowing the golden crusts to be visible. Sprinkle some extra sesame seeds and fresh herbs on top for an appealing touch.