Some of the best pleasures are simple ones, including incredible street food. Lebanon is filled with some of the most amazing cuisine around the world but often times it’s the street food that really hits home.
Simple flatbreads topped with a flavorful lamb mixture.
Sfeeha is a variation of a meat pie or fatayar, it is more of a pizza than a pie. Traditionally made with with ground beef, I wanted to create a lamb version since my family LOVES lamb. I knew the rich lamb flavor, tangy pomegranate molasses and yogurt would really meld well together to create the perfect bite.
I teamed up with my friends at the American Lamb Board this last month to not only get a sneak peek of the life of a sheep rancher but also bring you this delicious recipe. Showcasing another simple and delicious meal perfect for weeknight meals or a quick lunch idea.
Park City, UT
I had the wonderful pleasure of visiting Park City, UT with the American Lamb Board and Circle JB Ranch a few weeks ago. Besides the absolutely picturesque skies in Utah, I got a firsthand look at how lamb are cared for and ultimately make for the best lamb right in our own backyard.
Not only is American Lamb 10,000 miles fresher than other lamb, but sheep recycle vital nutrients back into the soil which also helps to restore damaged landscapes and manage invasive weeds.
One of the sheep herders at the ranch that cares for and stays with the sheep 24/7.
It truly gives me pleasure to know that buying American lamb helps support local family farmers and ranchers who care for the their animals and land they graze. With over 6 million sheep throughout the United States and more than 80,000 family farmers and ranchers, choosing American Lamb is a no-brainer.
Sfeeha Flatbread
Sfeeha is prepared much like pizza, a soft yeast dough is prepared, then topped with delicious ingredients. In this case, I’ve used a mixture of ground lamb, pomegranate molasses, yogurt, tomato, onion, all spice, cinnamon, salt and pepper to create a tangy and unique meat pie.
A quick sear on the stove top then broil in the oven gives these open-faced meat pies a nice soft texture that are protein packed and the perfect weeknight meal or lunch.
Sfeeha gets cooked in a pan to brown the bottom, then finished in the oven under the broiler to cook the meat fully.
Find the simple recipe below using my quick and easy pizza dough or use store bought dough to make the process even easier. As always, I love seeing your creations. Be sure to tag me on Instagram or Facebook! Find this recipe on the American Lamb Board page as well.
xoxo, Cosette
This post is sponsored by The American Lamb Board, all thoughts and opinions are my own.
I get so much pleasure making delicious, wholesome food for my family.
2 Tbsppomegranate molasses ~ found at most Middle Eastern store or in Natural section of grocery store
1 tsp all-spice
1 tsp cinnamon
1 tsp black pepper
2 tsp kosher salt (adjust after cooking first one as needed)
Pine nuts (optional)
Instructions
Prepare your dough as per recipe, or allow store bought to rise.
Position oven rack to 2nd one from top. Place a sheet of foil on the rack BELOW to catch any drips.
I prefer to make my sfeeha on the smaller size, I use an 8″ non-stick pan. You can make yours larger if you choose, just adjust the size of your dough you start with.
In a large bowl, combine all your ingredients for your meat mixture. Set aside.
Take a small piece of dough, about 1/3 cup sized, flour your surface well and roll using a rolling pin until flat and round enough to fit your pan. Place dough round in your pan on medium-low heat.
With your dough in the pan, scoop a few tablespoons of your meat mixture and carefully spread on the dough. You may use your clean hands to spread until evenly coated, leaving a small edge.
Sprinkle with pine nuts (optional)
Allow dough to brown on the bottom, about 2-4 minutes then using a spatula, transfer to the broiler for another 2-3 minutes until meat is fully browned.
Remove and place on cooling rack, enjoy!
Repeat with remaining dough.
Store extras in a ziplock tight bag or container for 5-7 days. Warm to serve.
