Sfeeha-style open lamb and tomato pies

Crisp yeasted bases topped with spiced minced lamb, tomato, onion and pomegranate molasses, baked until the edges char — Lebanon’s beloved open-faced street pie.

Ingredients

• For the dough: 400 g plain flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 200 ml warm water
• 3 tbsp olive oil
• For the topping: 400 g lamb mince
• 1 onion, very finely chopped
• 2 tomatoes, finely diced (drained of seeds)
• 1 tbsp tomato purée
• 1 tbsp pomegranate molasses
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp pine nuts, toasted
• A handful of fresh parsley, chopped
• To finish: pomegranate seeds and parsley

Method

1. Make the dough as for the fatayer — flour, yeast, sugar, salt, water and oil, knead 8 minutes, rise 1 hour.

2. Make the topping. Mix the lamb, onion, tomato, tomato purée, pomegranate molasses, allspice, cinnamon, pepper, salt, pine nuts and parsley. Fry a small pinch to check seasoning.

3. Shape. Divide the dough into 12 pieces and roll each into a 10 cm disc about 3 mm thick. Place on baking sheets.

4. Top. Press 2 tbsp of the lamb mixture firmly onto each disc, spreading it almost to the edge.

5. Bake. 220°C / 200°C fan / gas 7 for 12-15 minutes until the dough is crisp and the topping is cooked through with a little char at the edges.

6. Finish. Scatter pomegranate seeds and parsley over the hot sfeeha and serve with yoghurt.

Notes

Also called lahm bi ajeen (‘meat in dough’). The thinner you roll the base, the crispier the result.