Entree: Syria – Aleppo – صفيحة ➤ Sfiha (Levantine spiced ground-lamb open-faced flatbread)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 3 cups (420 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–110°F / 40–43°C)
- 2 tsp (8 g) instant yeast
- 1 tsp (6 g) salt
- 1 tsp (4 g) sugar
- 2 tbsp (30 ml) olive oil (for dough)
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped
- 2 tbsp (30 ml) olive oil (for sautéing)
- 1 tbsp (15 g) tomato paste
- 1/4 cup (35 g) pine nuts, toasted
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (2 g) Aleppo pepper or mild chili flakes
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) pomegranate molasses (optional, for a touch of acidity)
- 1/4 cup (15 g) finely chopped fresh parsley
- Lemon wedges for serving

Instructions

1. In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and 2 tbsp (30 ml) olive oil; mix until a soft dough forms.
2. Knead dough on a lightly floured surface 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise 45–60 minutes until doubled.
3. Meanwhile heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
4. Add ground lamb to the skillet; break up with a spoon and cook until no longer pink, about 6–8 minutes. Stir in tomato paste, allspice, cinnamon, Aleppo pepper, salt, and pepper. Cook 2–3 minutes to marry flavors.
5. Remove from heat and stir in toasted pine nuts, parsley, and pomegranate molasses if using. Adjust seasoning and let mixture cool slightly.
6. Preheat oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside to heat. Divide dough into 8 equal portions. Roll each portion on a floured surface into a 5–6 inch (12–15 cm) round.
7. Spoon about 2–3 tbsp (30–45 ml) of the lamb mixture onto each round and spread thinly, leaving a small border. Transfer to the hot baking surface.
8. Bake 8–10 minutes until crust edges are golden and topping is cooked and slightly caramelized. Serve hot with lemon wedges.