Sfiha Baalbakieh

Method

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1. Mix the flour, yeast, sugar and salt, work in the oil and water, and knead 8 minutes to a soft dough. Cover and leave 60 minutes, until doubled.

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2. Mix all the topping ingredients together thoroughly. It should be thick enough to sit on dough without running.

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3. Heat the oven to its maximum, at least 250°C / 480°F, with a heavy tray inside.

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4. Divide the dough into 24 pieces and flatten each into a 9 cm disc on a lined tray, leaving a slight rim.

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5. Spread a heaped tablespoon of the meat over each disc, right to the edge, in a thin even layer.

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6. Bake on the preheated tray 8 to 10 minutes, until the bases are crisp and the meat has just lost its raw colour. They should still look juicy.

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7. Serve hot with lemon and yogurt.

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Chef’s Tips

• The oven must be at its maximum. A slow bake dries the meat.
• Squeeze the onion dry or the topping steams.
• Spread the meat thin. A thick layer will not cook in time.

Pairing Suggestions

• Plain yogurt
• Lemon wedges
• Pickled turnips

Storage & Reheating

Refrigerated for 3 days; reheat 6 minutes at 220°C. They freeze baked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.