Description
Makes 10-12 personal sized sfeeha.
Ingredients
Units
Scale
Ingredients:
- 1 recipe of Cosette's Kitchen dough or 1 lb store bought dough
- 1 lb ground American Lamb
- 1/2 cup onion, finely diced
- 1/2 cup tomato, finely diced
- 1/2 cup plain yogurt
- 2 Tbsp pomegranate 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.