Sfiha

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 240°C with a heavy baking tray or pizza stone inside so the base cooks quickly and stays crisp. Finely dice the onion and seeded tomato, chop the parsley, and grate the garlic. In a small bowl, stir the yogurt with the lemon juice, garlic, and salt until smooth; set aside for serving.

   80 g onion, very finely diced80 g tomato, seeded and finely diced12 g flat-leaf parsley, finely chopped120 g thick plain yogurt10 ml lemon juice1 small clove (4 g) garlic, finely grated1 g fine salt
2. 2

   In a mixing bowl, combine the ground lamb, diced onion, diced tomato, parsley, pine nuts, allspice, cinnamon, cumin, salt, black pepper, and pomegranate molasses. Mix just until evenly combined; do not overwork or the topping can become dense. The mixture should look moist but not watery.

   180 g ground lamb80 g onion, very finely diced80 g tomato, seeded and finely diced12 g flat-leaf parsley, finely chopped20 g pine nuts1 g ground allspice0.5 g ground cinnamon1 g ground cumin3 g fine salt1 g black pepper10 ml pomegranate molasses
3. 3

   Brush both flatbreads lightly with olive oil. Spread the lamb mixture over the tops in an even layer, pressing it gently right to the edges so it adheres well and cooks evenly.

   2 (about 140 g total) small flatbreads or pita rounds10 ml olive oil180 g ground lamb80 g onion, very finely diced80 g tomato, seeded and finely diced12 g flat-leaf parsley, finely chopped20 g pine nuts1 g ground allspice0.5 g ground cinnamon1 g ground cumin3 g fine salt1 g black pepper10 ml pomegranate molasses
4. 4

   Transfer the topped flatbreads to the hot tray and bake for 10 to 12 minutes, until the bread is crisp at the edges, the lamb is fully cooked, and the topping shows a little browning. The lamb should reach a safe doneness with no pink remaining.

   2 (about 140 g total) small flatbreads or pita rounds180 g ground lamb80 g onion, very finely diced80 g tomato, seeded and finely diced12 g flat-leaf parsley, finely chopped20 g pine nuts1 g ground allspice0.5 g ground cinnamon1 g ground cumin3 g fine salt1 g black pepper10 ml pomegranate molasses
5. 5

   Rest for 2 minutes so the topping settles and the bread stays crisp rather than steaming underneath. Cut each sfiha into halves or quarters and serve warm with the garlicky yogurt spooned alongside or lightly over the top.

   120 g thick plain yogurt10 ml lemon juice1 small clove (4 g) garlic, finely grated1 g fine salt

Origin & History

Sfiha is a Levantine meat-topped flatbread found across Lebanon, Syria, and neighboring regions, with many local variations. Lebanese versions often feature spiced lamb or beef, sometimes balanced with tomato, onion, and tart ingredients such as pomegranate molasses or yogurt. It is a classic bakery item and popular mezze-style food for sharing.