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Lebanese Sfiha (Open-Faced Meat Pies with Pomegranate Molasses and Pine Nuts)
The prized open-faced meat pies of Baalbek: thin discs of golden yeast dough topped with spiced minced beef, finely diced tomatoes, tangy pomegranate molasses, and buttery pine nuts, baked to perfection.
Prep
30 min
Cook
15 min
Total
45 min
Ingredients
4servings
- All-purpose flour for dough300 g
- Lean ground beef350 g
- Yellow onion, very finely minced and squeezed1 piece
- Tomato, finely diced without seeds1 piece
- Pine nuts2 tbsp
- Olive oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Knead flour with 180 ml warm water, 1 tsp yeast, and salt into smooth dough; rest 30 minutes.
30 min timer
2
Mix raw ground beef, minced onion, diced tomato, pine nuts, 1 tbsp pomegranate molasses, and salt thoroughly.
5 min timer
3
Divide dough into 8 balls and roll thin into 12-14 cm rounds. Place onto lined baking sheets.
8 min timer
4
Spread meat filling thinly across dough discs almost to the edges. Bake at 220°C for 12-14 minutes until crust is crispy and meat is cooked.
14 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
