Jordanian Sfiha
Sfiha are small, open-faced meat pies with a soft dough base, traditionally topped with a spiced mixture of ground lamb or beef, tomatoes, onions, and pomegranate molasses. They are a popular savory snack or appetizer across the Levant.
🧂 Ingredients
- 500 g All-purpose flour
- 1 tbsp Yeast
- 1 tsp Sugar
- 1 tsp Salt
- 75 ml Olive oil
- 150 ml Plain yogurt
- 100 ml Warm water(approximately)
- 500 g Ground beef or lamb
- 2 medium Tomatoes(finely chopped)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Pomegranate molasses
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- to taste Salt
- to taste Black pepper
- for brushing Olive oil
👨🍳 Instructions
- 1
Make the dough: In a large bowl, combine flour, salt, yeast, and sugar. Add olive oil and yogurt. Gradually add warm water while mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- 2
Prepare the filling: In a separate bowl, combine ground meat, finely chopped tomatoes, onion, minced garlic, pomegranate molasses, allspice, cinnamon, salt, and pepper. Mix well until all ingredients are evenly distributed.
- 3
Assemble the sfiha: Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a small circle (about 4-5 inches in diameter) on a lightly oiled surface. Place a spoonful of the meat mixture in the center of each dough circle, spreading it to the edges, leaving a small border.
- 4
Bake the sfiha: Preheat your oven to 375°F (190°C). Place the assembled sfiha on a baking sheet lined with parchment paper. Brush the edges of the dough lightly with olive oil. Bake for 15-20 minutes, or until the crust is golden brown and the meat is cooked through.
- 5
Serve: Let the sfiha cool slightly before serving. They can be enjoyed warm or at room temperature.
💡 Pro Tips
- ✓For a more authentic flavor, use a mix of ground beef and lamb.
- ✓Ensure the vegetables in the filling are finely chopped to integrate well with the meat.
- ✓If you don't have pomegranate molasses, a mix of lemon juice and a touch of molasses can be substituted.
🔄 Variations
- Some variations include adding a pinch of sumac to the meat mixture for extra tanginess.
- Open-faced sfiha are traditional, but they can also be made into closed pies (fatayer).