Lebanese Sfiha

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large mixing bowl, combine the flour, yeast, sugar, and salt for the dough.

   Ca. 2 min.

2. 2

   Gradually add the warm water and olive oil to the dry ingredients, mixing until a shaggy dough forms.

   Ca. 3 min.

3. 3

   Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.

   Ca. 10 min.

4. 4

   Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) can help the dough rise faster.

5. 5

   While the dough is rising, prepare the filling: In a separate bowl, combine the ground beef, chopped onion, diced tomatoes, pomegranate molasses, lemon juice, allspice, cinnamon, black pepper, and salt.

   Ca. 10 min.

   Kokkens note: Ensure the vegetables are finely chopped for a better texture in the filling.

6. 6

   Mix the filling ingredients thoroughly with your hands until well combined.

   Ca. 3 min.

7. 7

   Preheat your oven to 200°C (400°F).

   Ca. 15 min.

8. 8

   Once the dough has risen, punch it down gently to release the air.

   Ca. 1 min.

9. 9

   Divide the dough into 12 equal pieces and roll each piece into a ball.

   Ca. 5 min.

10. 10

    On a lightly floured surface, roll out each dough ball into a thin circle, about 10-12 cm (4-5 inches) in diameter.

    Ca. 5 min.

    Kokkens note: Aim for a thickness similar to a thin pizza crust.

11. 11

    Place a spoonful of the meat filling in the center of each dough circle, spreading it evenly but leaving a small border around the edges.

    Ca. 5 min.

12. 12

    Sprinkle a few pine nuts over the meat filling on each sfiha.

    Ca. 1 min.

13. 13

    Carefully pinch the edges of the dough upwards in three or four spots to form a shallow cup around the filling, leaving the center exposed.

    Ca. 5 min.

    Kokkens note: The goal is to create a slight rim to hold the filling in place.

14. 14

    Arrange the sfiha on baking sheets lined with parchment paper.

    Ca. 2 min.

15. 15

    Bake for 15-20 minutes, or until the dough is golden brown and the meat is cooked through.

    Ca. 20 min.

    Kokkens note: Baking time may vary depending on your oven.

16. 16

    Serve the sfiha warm.