Sfiha

🔥 Prep

• Measure out 500 g of flour and place in a large mixing bowl.
• Finely chop the 1 onion.
• Dice the 2 tomatoes, remove seeds if desired, and set aside.
• Measure out 2 tbsp of pine nuts and toast them lightly (optional).
• Measure out 0.5 tsp of ground cinnamon.

🔥 Cook

• 1. In a skillet over medium heat, add the 300 g ground lamb and cook, breaking it up, until browned, about 5 minutes.
• 2. Add the chopped onion to the lamb and sauté for 3 minutes until translucent.
• 3. Stir in the diced tomatoes, toasted pine nuts, and 0.5 tsp cinnamon; cook for 4 minutes until the mixture thickens and excess liquid evaporates.
• 4. Meanwhile, prepare the dough: combine the 500 g flour with warm water, yeast, salt, and a drizzle of olive oil (standard amounts) and knead until smooth; let rise 1 hour in a warm place.
• 5. After rising, punch down the dough and divide into 12 equal pieces; roll each piece into a thin circle (~10 cm diameter) on a lightly floured surface.
• 6. Place the dough circles on a baking sheet lined with parchment; spread a thin layer of the meat mixture onto each circle, leaving a small border.
• 7. Bake in a pre‑heated oven at 200°C (400°F) for 12‑15 minutes, or until the edges are golden and the topping is cooked through.
• 8. Remove from the oven and let cool 2 minutes before serving.

🔥 Serve

• Arrange the sfiha on a platter and garnish with a sprinkle of extra toasted pine nuts and a few fresh parsley leaves.
• Serve warm with lemon wedges, tahini yogurt sauce, or a simple cucumber‑tomato salad.
• Pair with mint tea or a light white wine for a complete Lebanese meal.