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Sfiha Baalbek
Sfiha Baalbek are traditional open-face meat pies, a specialty of the city of Baalbek, known for their savory lamb topping studded with pine nuts. These are best enjoyed fresh and hot from the oven.
๐ง ์ฌ๋ฃ
- 500 g Bread dough(Can be homemade or store-bought. Ensure it's at room temperature and ready for shaping.)
- 400 g Ground lamb(Preferably 80/20 lean-to-fat ratio for best flavor and moisture.)
- 1 medium Onion(Finely minced or grated for even distribution.)
- 1 medium Tomato(Finely diced or grated, seeds removed for less moisture.)
- 50 g Pine nuts(Lightly toasted for enhanced flavor and aroma.)
- 1 tsp Seven spice blend(A Middle Eastern spice mix typically containing cinnamon, cloves, nutmeg, allspice, ginger, coriander, and cumin.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black pepper(Freshly ground, or to taste.)
- 1 tbsp Pomegranate molasses(Optional, for a touch of tangy sweetness.)
- 1 tbsp Olive oil(For brushing the dough.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the bread dough: If making from scratch, follow your preferred recipe for a basic yeasted dough. Allow the dough to rise in a warm place until doubled in size, approximately 1 to 1.5 hours. Once risen, punch down the dough and let it rest for 10 minutes before shaping.
โฑ๏ธ 1 hour 10 minutes (approx. 1 hour rising + 10 minutes rest) - 2
Prepare the meat topping: In a medium bowl, combine the ground lamb, finely minced onion, finely diced or grated tomato, toasted pine nuts, seven spice blend, salt, and black pepper. If using, stir in the pomegranate molasses. Mix gently until just combined; avoid overmixing, which can make the meat tough. The mixture should be moist but not wet.
โฑ๏ธ 15 minutes - 3
Shape the sfiha: Preheat your oven to 200ยฐC (400ยฐF). Line baking sheets with parchment paper. Divide the rested dough into 20 equal portions. On a lightly floured surface, roll or press each portion into a round disc, about 10-12 cm (4-5 inches) in diameter and about 0.5 cm (1/4 inch) thick. Place the dough rounds on the prepared baking sheets. Brush the edges of each dough round lightly with olive oil.
โฑ๏ธ 20 minutes - 4
Top and bake: Generously spread about 2-3 tablespoons of the meat mixture evenly over the center of each dough round, leaving a small border around the edge. Gently press the meat mixture into the dough. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the meat topping is cooked through and slightly browned. The internal temperature of the meat should reach 74ยฐC (165ยฐF).
โฑ๏ธ 20-25 minutes - 5
Serve: Remove the Sfiha Baalbek from the oven and let them cool slightly on the baking sheets for a few minutes before transferring them to a wire rack. Serve warm.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โBaalbek is renowned for its delicious Sfiha, so savor this authentic taste of the region.
- โFor an authentic experience, squeeze fresh lemon juice over the hot sfiha just before eating.
- โSfiha are best enjoyed immediately after baking while they are still hot and the crust is crisp.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve with a side of plain yogurt or a yogurt-cucumber salad.
- Add a pinch of chili flakes or a finely chopped green chili to the meat mixture for a spicier version.