Name: Baalbek Sfiha
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 حصص
Cuisine: Levantine
Ingredients: 3 cup white flour; 1 tbsp instant yeast; 1 tsp sugar; 1 tsp salt; 3 tbsp vegetable oil; 1 cup warm water; 400 g minced lamb; 2 whole onion; 2 whole tomato; 2 tbsp plain yogurt; 2 tbsp pomegranate molasses; 1 tbsp tahini; 2 tbsp pine nuts; 1 tsp seven spices; 0.5 tsp black pepper; 0.25 tsp ground cinnamon

Instructions

Preparing the dough

In a deep bowl, combine the flour with the yeast, sugar, and salt. Gradually add the vegetable oil and warm water, kneading for about 8 minutes until a soft, smooth dough forms. Cover and let it rest to rise. · 40 min
Preparing the meat filling

In another bowl, thoroughly mix the minced lamb with the drained onion, drained tomato, plain yogurt, pomegranate molasses, tahini, pine nuts, seven spices, cinnamon, black pepper, and a teaspoon of salt until the filling is well combined.
Preheating the oven

Preheat the oven to its highest setting (220-240°C), set the rack in the middle, and prepare the baking sheets.
Rolling the dough

Divide the dough into equal walnut-sized balls, then roll out each ball on a lightly floured surface into a thin circle.
Filling and shaping the sfiha

Spoon a tablespoon of filling into the center of each circle, then lift the four edges of the dough and pinch the corners together with your fingers to form an open square in the traditional Baalbek style.
Baking and serving

Arrange the sfihas on the baking sheet and bake in the hot oven for 10 to 12 minutes until the meat is fully cooked and the edges of the dough are golden and crisp. Serve hot alongside plain yogurt or ayran. · 11 min

Nutrition / serving

520

cal

protein g

carbs g

fat g

Chef's tips

The key to making perfect Baalbek sfiha is draining the onions and tomatoes thoroughly before mixing them into the meat, ensuring the crust does not turn soggy. The oven must also be very hot so the meat cooks quickly while the crust stays crisp and delicious.