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Sfiha Ardaniyah

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30 min
Prep
15 min
Cook

Ingredients

  • 500 g (4 cups) plain flour (17.5 oz)
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 300 ml (1.25 cups) warm water (10 fl oz)
  • 2 tbsp olive oil, plus extra for brushing
  • 300 g (10.5 oz) ground lamb
  • 1 onion, finely diced
  • 2 tomatoes, finely diced
  • 1 tbsp pomegranate molasses
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp chilli flakes
  • 2 tbsp pine nuts

Method

  1. Dissolve the yeast and sugar in warm water and let stand for 5 minutes until foamy.
  2. Mix the flour and salt, add the yeast mixture and olive oil, and knead for 8 minutes until smooth.
  3. Cover and let rise for 45 minutes until doubled.
  4. Meanwhile, combine the ground lamb, onion, tomatoes, pomegranate molasses, allspice, cinnamon, salt and chilli flakes in a bowl.
  5. Preheat the oven to 220°C (425°F).
  6. Divide the dough into small balls and roll each into a thin round, about 10 cm (4 in) across.
  7. Spread a thin layer of the lamb topping over each round, leaving a small border, and scatter with a few pine nuts.
  8. Arrange on a baking tray and brush the edges lightly with olive oil.
  9. Bake for 12-15 minutes until the edges are golden and the meat is cooked through.
  10. Serve hot, with lemon wedges on the side if desired.

Introduction: Small open-faced meat pies topped with spiced ground lamb, tomato and pomegranate molasses are baked fresh in neighbourhood bakeries across Jordan each morning, sold hot by weight or by the tray to passersby heading to work.

Cultural Background: Small open-faced meat pies topped with spiced ground lamb, tomato and pomegranate molasses are baked fresh in neighbourhood bakeries across Jordan each morning, sold hot by weight or by the tray to passersby heading to work.

Tips: Roll the dough thinly and keep the meat topping in a thin layer so it cooks through fully in the short baking time.

Variations: A closed, calzone-style version (sfiha mghlaqa) folds the dough over the filling before baking. Some bakeries add a squeeze of lemon over the topping before baking for extra brightness.

Storage: Refrigerate baked sfiha in an airtight container for up to 2 days.

Reheating: Reheat in an oven at 190°C (375°F) for 6-8 minutes until warmed through and the base is crisp again.

FAQs:

Q: Can I freeze unbaked sfiha?

A: Yes, freeze the assembled but unbaked rounds on a tray, then bag them once solid; bake from frozen, adding a few extra minutes.

Q: What can replace pomegranate molasses?

A: A little tomato paste mixed with a touch of lemon juice and sugar approximates the tang.

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