Lebanese meat flatbreads sfeeha

Name: Lebanese meat flatbreads sfeeha
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 12 portions
Ingredients: 500 g plain flour; 1 packet dried yeast; 1 teaspoon sugar; 1 teaspoon salt; 3 tablespoons olive oil; 280 ml water; 400 g ground lamb; 2 pcs tomatoes; 1 pc onion; 1 pc red bell pepper; 3 cloves garlic; 30 g pine nuts; 2 tablespoons lemon juice; 1 teaspoon sweet paprika; 0.25 teaspoon ground cinnamon; salt; ground pepper

Eduard LáskaFriedLebanese Cuisine x se líbilo

Sfeeha are open Lebanese flatbreads, also called lahm bi ajin, meaning meat on dough. A spiced filling of ground lamb, tomatoes and onion sits on a thin yeasted round. Baked fast and hot, the dough stays thin and crisp while the meat is just cooked. Cinnamon and pine nuts scent the filling. Serve them warm, with a squeeze of lemon, as a starter or a main.

Příprava: 1h 30min

Vaření: 15min

CELKOVÝ ČAS: 1h 45min

Step by step process

Preparing the dough

1
Make the sfeeha dough: in a large bowl, combine the flour with dried yeast, sugar and salt. Add olive oil and warm water, then knead into a smooth and elastic dough, about 8 minutes by hand or 5 minutes in a stand mixer.
2
Cover the dough with a kitchen towel and leave to rise in a warm place for 60 minutes, until it doubles in size.

Meat filling

3
Finely dice the tomatoes, onion and red pepper. Place in a bowl and combine with the ground lamb. Add crushed garlic, lemon juice, sweet paprika, cinnamon, salt and black pepper.
4
Toast the pine nuts in a dry pan until golden and fold into the meat filling. Let the filling rest for 15 minutes to allow the flavours to meld.

Shaping and baking

5
Preheat the oven to 230 °C. Divide the risen dough into 12 equal balls. Roll each ball on a floured surface into a thin circle about 12 cm in diameter.
6
Spread 1 to 2 tablespoons of meat filling on each flatbread and spread it almost to the edges to create a classic open sfeeha. Lightly fold the edges and press down with your fingers.
7
Place the flatbreads on a baking sheet lined with parchment and bake for 12 to 15 minutes until the edges are golden and the meat is cooked through. Serve warm with fresh parsley and lemon wedges.