Sfiha

Ingredients

Quantities for 6 servings.

• 500 g Flour
• 7 g Dry yeast
• 280 ml Warm water
• 600 g Lamb, minced
• 400 g Tomatoes, grated
• 2 piece Onions, grated
• 3 tbsp Pomegranate molasses
• 2 tbsp Tahini
• 2 tsp Baharat
• 50 g Pine nuts
• 60 ml Olive oil
• 1 piece Lemon, to serve
• to taste Salt and pepper

Method

1. Dissolve the yeast in the warm water, knead a soft dough with the flour, oil and salt, and work it ten minutes.
2. Leave the dough to rise somewhere warm for an hour, until doubled.
3. Grate the tomatoes and onion and drain them in a sieve, keeping a little of the juice.
4. Mix the mince with the grated vegetables, pomegranate molasses, tahini, baharat, salt and pepper.
5. Divide the dough into balls and roll them into ten-centimetre rounds.
6. Spread the topping in a thin layer, leaving half a centimetre at the rim, and scatter with pine nuts.
7. Bake at 220 °C for eight minutes, until the edges colour. Serve with lemon.