snackLebanese

Sfiha

Name: Sfiha
Prep time: 75 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 500 g Flour; 7 g Dry yeast; 280 ml Warm water; 600 g Lamb (minced); 400 g Tomatoes (grated); 2 pieces Onions (grated); 3 tbsp Pomegranate molasses; 2 tbsp Tahini; 2 tsp Baharat; 50 g Pine nuts; 60 ml Olive oil; 1 piece Lemon (to serve); To taste Salt and pepper

Sfiha is a classic Lebanese snack that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Flour, Dry yeast, Warm water, Lamb (minced), Tomatoes (grated), Onions (grated), Pomegranate molasses, Tahini, Baharat, Pine nuts, Lemon (to serve) and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Lebanese cooking, be sure to also explore our recipe for Kibbeh Nayyeh.

Difficulty: mediumPrep: 75 minCook: 25 minServes 6

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Ingredients

Flour500 g
Dry yeast7 g
Warm water280 ml
Lamb (minced)600 g
Tomatoes (grated)400 g
Onions (grated)2 pieces
Pomegranate molasses3 tbsp
Tahini2 tbsp
Baharat2 tsp
Pine nuts50 g
Olive oil60 ml
Lemon (to serve)1 piece
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Dissolve the yeast in the warm water, knead a soft dough with the flour, oil and salt, and work it ten minutes.

Step 2

Leave the dough to rise somewhere warm for an hour, until doubled.

Step 3

Grate the tomatoes and onion and drain them in a sieve, keeping a little of the juice.

Step 4🥄 Mix

Mix the mince with the grated vegetables, pomegranate molasses, tahini, baharat, salt and pepper.

Step 5

Divide the dough into balls and roll them into ten-centimetre rounds.

Step 6

Spread the topping in a thin layer, leaving half a centimetre at the rim, and scatter with pine nuts.

Step 7🥧 Bake

Bake at 220 °C for eight minutes, until the edges colour. Serve with lemon.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Sfiha carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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