Syrian Chicken Sfiha
This is a Syrian chicken sfiha recipe with a filling of chicken breast, lamb tail fat, onion, tomatoes, parsley, and green pepper, seasoned with white pepper, dried coriander, seven-spice blend, ginger, salt, and pomegranate molasses. The filling is coarsely minced and drained, then the dough is rolled into small rounds and baked in a very hot oven, first from the bottom and then from the top until browned. Each tray takes about 12 minutes and yields around 40 rounds.
A Syrian-style flatbread topped with seasoned chicken.
Like mini savory meat pies on dough.
Spread the filling thinly so the dough cooks through properly.
Ingredients
- 1 kg chicken breast
- 100 g lamb tail fat
- 1 teaspoon white pepper
- half a teaspoon dried coriander
- 1 teaspoon seven-spice blend
- half a teaspoon ginger
- 1 tablespoon salt
- quarter cup pomegranate molasses
- 3 onions (400 g) onions
- 3 tomatoes (400 g) tomatoes
- mentioned without a quantity parsley
- 1 pepper green pepper
- mentioned without a quantity ready-made all-purpose dough
- mentioned without a quantity farikha flour
- a little oil for greasing the baking tray
Instructions
- Mince the onion in a food processor or grate it into the mixing bowl until slightly coarse.
- Mince the tomatoes and green pepper in a food processor or grate them into the mixing bowl until the vegetables are slightly coarse.
- Combine the onion, tomatoes, green pepper, and parsley in the mixing bowl.
- Add the minced chicken breasts or fillets to the mixing bowl.
- Add the lamb tail fat to the mixing bowl.
- Add the seasonings to the mixing bowl: white pepper, dried coriander, seven-spice blend or chicken seasoning, ginger, salt, and pomegranate molasses.
- Mix the filling in the mixing bowl until combined.
- Drain the filling in a colander to remove excess liquid.
- Divide the dough into balls weighing about 45 to 50 g each on the work surface.
- Leave the dough balls to rest for a quarter of an hour on the work surface.
- Preheat the oven to its highest temperature with both top and bottom heat on.
- Grease the baking tray with oil.
- Roll out a dough ball on the work surface, using farikha flour to prevent sticking.
- Roll the dough into an oval or round disc, according to the desired shape.
- Place the filling on the dough on the baking tray, keeping the dough relatively thin because it will be baked in a home oven.
- Bake the sfiha in the oven on the bottom rack first, until cooked underneath.
- Move the sfiha to the top rack of the oven until browned.
- Repeat with the remaining discs, reheating the oven well between trays.
- Remove the sfiha from the oven and cover it after baking.