Did you know you can freeze Sfiha after baking? How good is that? Just heat them up, and they’re ready for iftar—less stress 🙌🏼👏
Dough Ingredients
* 500 grams all-purpose flour
* 1 teaspoon salt
* 2 teaspoons sugar
* 1 1/4 cup warm milk
* 1/3 cup (80 ml) olive oil
* 1 egg (room temperature)
Filling Ingredients
* 500 grams lamb mince
* 1 large onion, finely diced
* 1 teaspoon bharat (Middle Eastern spice mix)
* 1 tablespoon sumac
* 1 teaspoon salt (or to taste)
* 2 tablespoons pomegranate molasses
* 2 medium tomatoes, finely diced
* 1 tablespoon tomato paste
* 1/3 cup pine nuts, fried in 2 tablespoons olive oil (include the oil)
Method
Step 1: Prepare the DoughIn a mixing bowl, combine the flour, salt, and sugar. Add the warm milk, olive oil, and egg, then mix until a dough forms. Knead for 8–10 minutes until smooth. Bring together the dough using minimal flour. Cover and rest for 1 hour.
Step 2: Prepare the FillingMix the lamb mince, onion, bharat, sumac, salt, pomegranate molasses, tomatoes, and tomato paste. Stir in the fried pine nuts along with the oil. Transfer to a colander to drain excess moisture.
Step 3: Portion and RollPreheat the oven to 220°C (450°F). Divide the dough into 3 balls, cover, and rest for 20 minutes. On a floured surface (it’s a soft dough so you may need to add flour) Roll out to 3–4 mm thick and cut into 8–10 cm rounds. Re-roll scraps if needed.
Step 4: Shape and AssembleFlip the rounds over so the smooth side faces down. Add a heaped tablespoon of filling to the center. Pinch the edges to form a square, then gently press down the meat. Transfer to a parchment-lined baking tray.
Step 5: BakeBake for 8–10 minutes until the edges are golden and the filling is cooked through. Enjoy warm!