Meat sfiha combines a light dough base with a filling that is not too wet. Beef mince spreads easily, while squeezing the onion and draining the tomatoes improves the base. These quantities make around 8–10 small pieces, depending on size.
Dough
- Two cups of flour and a teaspoon of instant yeast.
- A teaspoon of sugar, and half a teaspoon of salt.
- Two tablespoons of oil, and approximately three-quarters of a cup of lukewarm water, added gradually.
The filling
Use 400 grams of minced beef, a small grated and drained onion, a chopped and drained tomato, a tablespoon of parsley, salt, pepper, and mixed spices. You can add a little pomegranate molasses according to taste and its ingredients.
Preparation
Knead the ingredients until you get a soft, non-liquid dough, and cover it until it almost doubles, depending on the temperature of the place and the yeast. Prepare the filling by mixing lightly and keeping it refrigerated until spread. Divide the dough into relatively thin circles, and distribute a layer of filling of equal thickness without crowding in the middle.
Bake
Preheat the oven and the appropriate tray to about 220°C. Bake the pieces for about 12–18 minutes, depending on the size and oven, checking that the mince filling reaches 71°C. Do not rely on the color of the edges of the dough alone as an indication of the doneness of the meat.
Solve the wet base problem
Drain excess liquid from the onion and tomato, and avoid a thick layer of filling. If the edges brown too quickly, adjust the tray position and heat instead of removing the sfiha before the filling is cooked. This recipe contains wheat; check pomegranate molasses and other additions for allergens.
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