Homemade Sfiha with Two Fillings
This recipe is for Syrian sfiha with two fillings: tomato sfiha and yogurt sfiha. Both fillings use ground meat with onion, pomegranate molasses, and spices, with green pepper in the tomato filling and optional pine nuts. The dough is specifically for sfiha and is made with flour, water, sugar, yogurt, yeast, vegetable oil, and salt. It is left to rise, shaped into rounds, and baked in a very hot preheated oven until cooked through and browned.
A Syrian-style flatbread or pastry topped with two different fillings.
Like open-faced meat pies.
Ingredients
- 1.5 cups Finely chopped tomatoes
- 1 cup Finely ground onion
- half a cup Pomegranate molasses
- 1 tablespoon Salt
- 1 tablespoon Dried coriander
- 1 tablespoon Seven-spice blend
- 1 teaspoon Black pepper
- half a teaspoon Paprika
- 1 piece Green pepper
- optional Pine nuts
- 1 cup Ground onion
- 1.5 cups Yogurt
- three-quarters of a cup Pomegranate molasses
- 1400 g, approximately 10 cups Flour
- 3.5 cups Water
- 3 tablespoons Sugar
- 2 tablespoons Yogurt
- 2 tablespoons Yeast
- half a cup Vegetable oil
- 1 teaspoon Salt
- 20% to 25% Meat fat percentage
- mentioned as an option in the seasoning Parsley
- mentioned as an option in the seasoning Tahini
Instructions
- In a bowl, mix the yeast with the sugar and warm water or room-temperature water until the yeast activates.
- In the dough bowl, add the oil and yogurt to the activated yeast mixture.
- In the dough bowl, add the flour and salt over the mixture, then knead the ingredients until a soft dough forms that is neither sticky nor dry.
- In a bowl lightly greased with oil, leave the dough to rest in a warm place for 15 minutes.
- On the work surface, divide the dough into roughly equal pieces weighing 50 g each.
- On a tray lightly dusted with flour or lightly greased with oil, cover the dough pieces and leave them to rest for 10 minutes.
- In a bowl, mix the tomato meat filling with the finely chopped tomatoes, ground onion, salt, dried coriander, seven-spice blend, black pepper, paprika, green pepper, pomegranate molasses, and optional pine nuts.
- In another bowl, mix the yogurt meat filling with the ground onion, yogurt, pomegranate molasses, salt, dried coriander, seven-spice blend, black pepper, and optional pine nuts.
- If the meat seasoning is watery, drain it in a strainer before shaping.
- On the work surface, roll out a piece of dough by hand or with a rolling pin into an oval or round disc.
- On the work surface, distribute the meat filling over the disc, leaving the edge unfilled.
- On a tray lined with parchment paper or lightly greased with oil, arrange the filled sfiha discs.
- In an oven preheated to the highest temperature, bake the sfiha with heat from above and below until cooked through and browned.
- When needed, wait for the oven to heat up again before putting in the next tray.