Sfiha (صفيحة)

Sfiha are small, open-faced flatbreads topped with a tangy mixture of minced lamb, tomato, and pomegranate molasses, baked in a screaming-hot oven. They originated in the Levantine city of Baalbek and remain a defining dish of Lebanese baking culture, equally at home as a mezze centrepiece or a quick weekday lunch.

Serves: 4

Ingredients

Dough

• 300g (2¼ cups) plain flour, plus extra for dusting
• 1 tsp (4g) instant dried yeast
• 1 tsp (5g) fine salt
• 1 tsp (4g) caster sugar
• 180ml (¾ cup) warm water
• 2 tbsp (30ml) olive oil

Topping

• 400g (14 oz) minced lamb
• 2 ripe tomatoes, very finely diced and drained of excess liquid
• 1 small onion, finely grated
• 2 tbsp (30ml) pomegranate molasses
• 1 tbsp (15g) tomato paste
• 1 tsp (4g) ground allspice
• ½ tsp (2g) ground cinnamon
• ½ tsp (2g) cayenne pepper
• Salt and pepper to taste
• Fresh flat-leaf parsley and pomegranate seeds, to finish

Instructions

1. Make the dough: mix flour, yeast, salt, and sugar. Add warm water and olive oil, then knead for 8 minutes until smooth and elastic. Cover and prove for 1 hour until doubled.
2. Combine all topping ingredients in a bowl, mixing thoroughly until the pomegranate molasses is evenly distributed. Season well.
3. Preheat the oven to its maximum temperature (ideally 250°C / 480°F) with a baking stone or heavy baking tray inside.
4. Divide dough into 8 portions. Roll each into a thin oval, about 15 cm (6 in) long. Spread 2–3 tbsp of meat topping in a thin layer to the edges — it must be thin to cook through.
5. Bake in batches for 8–10 minutes until the edges are golden and the meat is cooked. The topping should look moist but set.
6. Scatter with parsley and pomegranate seeds. Serve hot.

Cook's Notes: Draining the tomatoes prevents a soggy base. Pomegranate molasses gives the characteristic Baalbek tartness — do not substitute with regular molasses.