Entree: Palestine – National Cuisine – صفيحة ➤ Sfiha (Small Levantine open-faced flatbreads topped with a spiced ground lamb mixture)

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 15 min

Additional 1 hr

Total 1 hr 45 min

Ingredients

Dough:
- 3 cups (360 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast (one 0.25-oz packet)
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt

Topping:
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 tbsp (30 ml) olive oil for sautéing
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (18 g) pine nuts, toasted
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice or pomegranate molasses (optional, for brightness)
- 1 egg, beaten (for egg wash, optional)

Instructions

1. In a small bowl, dissolve 1 tsp (5 g) sugar in 1 cup (240 ml) warm water and sprinkle yeast over the top. Let stand 5–10 minutes until foamy.
2. In a large bowl, combine 3 cups (360 g) flour and 1 tsp (5 g) salt. Make a well, add the yeast mixture and 2 tbsp (30 ml) olive oil. Mix until a soft dough forms.
3. Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
4. While dough rises, prepare the topping: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add finely chopped onion and sauté until soft and translucent, about 6–8 minutes.
5. Add ground lamb to the skillet and cook, breaking up with a spoon, until no longer pink, about 4–5 minutes. Stir in 2 tbsp (30 g) tomato paste, 1 tsp (2 g) ground allspice, 1/2 tsp (1 g) cinnamon, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper. Cook 2–3 minutes more to combine. Remove from heat and let cool slightly.
6. Stir in 2 tbsp (18 g) toasted pine nuts, 2 tbsp (8 g) chopped parsley, and 1 tbsp (15 ml) lemon juice or pomegranate molasses if using. Adjust seasoning.
7. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Punch down dough and divide into 12 equal pieces. Roll each piece into a small round about 4–5 inches (10–12 cm) in diameter and thickness of 1/8–1/4 inch (3–6 mm).
8. Place rounds on the prepared baking sheet. Spoon about 1–2 tbsp (15–30 g) of the meat mixture onto the center of each round and spread slightly, leaving a small border. Brush edges with beaten egg if desired for shine.
9. Bake in the preheated oven until edges are golden and the topping is cooked through, about 10–12 minutes. Rotate the sheet once for even baking if needed.
10. Remove from oven and serve warm, garnished with extra parsley or a squeeze of lemon.