Vegetarian Sfiha

Ingredients

In this vegetarian adaptation of Sfiha, the original meat filling is substituted with a flavorful mix of sautéed vegetables. The traditional spices and dough remain unchanged, ensuring that the essence of the dish is preserved while catering to vegetarian preferences. We alse have the original recipe for Sfiha, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the filling: For the filling:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 2 tomatoes, seeded and finely chopped 2 tomatoes, seeded and finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Fresh parsley, chopped Fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

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 flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. 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.
4. 4.
   Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent.
5. 5.
   Add the bell peppers, tomatoes, garlic, cumin, paprika, cinnamon, salt, and pepper to the skillet. Cook for 5-7 minutes until the vegetables are tender and the flavors are well combined. Remove from heat and let it cool.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the risen dough and divide it into small portions. Roll each portion into a thin circle.
8. 8.
   Place a spoonful of the vegetable filling in the center of each dough circle. Fold the edges of the dough over the filling, leaving the center exposed.
9. 9.
   Arrange the filled dough circles on a baking sheet and bake for 12-15 minutes until the crust is golden brown.
10. 10.
    Garnish with fresh parsley and serve warm.

Treat your ingredients with care...

• Bell peppers — Make sure to finely chop the bell peppers to ensure even cooking and distribution of flavors.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Dough — Ensure that the dough rises in a warm place to activate the yeast properly and achieve a light and fluffy texture.
• Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and fresh taste.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the vegetable filling.
• Experiment with different vegetables such as zucchini or eggplant for added variety.
• Serve the Sfiha with a side of tahini sauce or yogurt dip for a creamy contrast.
• If you prefer a thinner crust, roll the dough circles even thinner before adding the filling.
• Leftover Sfiha can be refrigerated and reheated in the oven for a quick and delicious snack.

Serving advice

Serve the Vegetarian Sfiha as an appetizer at parties or as a main course accompanied by a fresh salad. They are best enjoyed warm, straight from the oven.

Presentation advice

Arrange the golden-brown Sfiha on a platter, garnished with fresh parsley, to showcase their vibrant colors. Serve them on a bed of lettuce leaves for an appealing presentation.