Sfiha

Method

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1. Mix the flour, yeast, sugar and the first teaspoon of salt, then work in the oil and water to a soft dough.

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2. Knead 8 minutes, then cover and prove 1 hour, until doubled.

   Mark done

3. Toss the onion and tomato with the second teaspoon of salt in a sieve and leave to drain 10 minutes.

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4. Press the drained onion and tomato firmly with the back of a spoon to squeeze more out.

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5. Mix them with the lamb, pomegranate molasses, tahini, seven-spice and chilli.

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6. Heat the oven to 220C fan with a baking tray inside.

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7. Divide the dough into 18 and roll each into a thin 10 cm round.

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8. Spread a heaped tablespoon of the lamb over each, right to the edge, and press it down flat.

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9. Scatter over the pine nuts.

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10. Slide onto the hot tray in batches and bake 12 minutes, until the edges are brown and the meat is sizzling.

    Mark done

Chef’s Tips

• Drain the vegetables, then press them again.
• Thin dough, thick topping — the reverse of a pizza.
• A preheated tray is what stops the bases going soggy.

Pairing Suggestions

• Laban ayran
• Fattoush
• Pickled chillies

Storage & Reheating

Refrigerate up to 2 days, freeze up to 2 months. Reheat on a hot tray for 6 minutes.

Common questions

Nutritional Highlights

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