lebaneselambflatbreadmezzebakedyogurtintermediate

Sfiha

Name: Sfiha
Prep time: 16 min
Cook time: 12 min
Total time: 30 min
Yield: 2
Cuisine: Lebanese
Ingredients: 2 (about 140 g total) small flatbreads or pita rounds; 10 ml olive oil; 180 g ground lamb; 80 g onion, very finely diced; 80 g tomato, seeded and finely diced; 12 g flat-leaf parsley, finely chopped; 20 g pine nuts; 1 g ground allspice; 0.5 g ground cinnamon; 1 g ground cumin; 3 g fine salt; 1 g black pepper; 10 ml pomegranate molasses; 120 g thick plain yogurt; 10 ml lemon juice; 1 small clove (4 g) garlic, finely grated; 1 g fine salt

These open-faced lamb flatbreads are savory, lightly spiced, and edged with sweet-tart notes from tomato and pomegranate molasses. Crisp underneath and juicy on top, they are finished beautifully with cool garlicky yogurt and buttery pine nuts.

30 min

2 servings

624 kcal

Lebanese

Ingredients

For the flatbreads

2 (about 140 g total)small flatbreads or pita rounds
10 mlolive oil

For the lamb topping

180 gground lamb
80 gonion, very finely diced
80 gtomato, seeded and finely diced
12 gflat-leaf parsley, finely chopped
20 gpine nuts
1 gground allspice
0.5 gground cinnamon
1 gground cumin
3 gfine salt
1 gblack pepper
10 mlpomegranate molasses

For the yogurt finish

120 gthick plain yogurt
10 mllemon juice
1 small clove (4 g)garlic, finely grated
1 gfine salt

Instructions

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.
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.
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.
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.
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.

Nutrition per serving

624 kcal

Calories

29g

Protein

38g

Carbs

40g

Fat

Fiber

Notes

•If your tomato is very juicy, squeeze it lightly before mixing to prevent the topping from making the bread soggy.
•A preheated tray or stone is the fastest way to get a crisp underside within the 30-minute time limit.
•For extra brightness, serve with lemon wedges or a few extra parsley leaves.
•Traditional sfiha can also be made on raw dough, but using ready flatbread keeps the dish realistic for this timing.

Background

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.

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