Dinner Party · Lebanese
Sfiha
These mini open-faced pies feature a crisp, thin crust topped with a savory beef mixture seasoned with warm spices.
Why This Works
The integration of pomegranate molasses into the beef mixture provides a vital acidic counterpoint to the richness of the ground meat, elevating the spice profile. By finishing the dough edges with olive oil, we ensure a superior Maillard reaction, resulting in a distinctively crisp, golden crust that provides the necessary structural integrity for the juicy filling.
The Upgrade
Sprinkle with toasted pine nuts before baking for a buttery crunch.
Chef's Secret
Michelin TechniqueDice the tomatoes very fine to prevent the meat mixture from being too watery, which could result in a soggy crust.
Ingredients
Total time including resting: 45 min
Directions
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
10 minIn a mixing bowl, combine the ground beef, minced onion, diced tomato, cinnamon, allspice, pomegranate molasses, and 1 tablespoon of olive oil, mixing until uniform.
5 minDivide the pizza dough into 8 equal portions and roll each into a thin 4-inch round on a lightly floured surface.
10 minSpoon the beef mixture thinly across each dough round, leaving a small border, then crimp the edges to secure the filling.
5 minBrush the dough edges with the remaining tablespoon of olive oil and bake until the crust is golden and the meat is thoroughly cooked through.
15 minWine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Lytton Springs
The warm spices in the meat require a wine with brambly fruit and a hint of spice. Zinfandel offers a robust body that holds its own against the thin, crisp crust of the sfiha.
Nutrition per Serving
220
calories
12g
protein
25g
carbs
8g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Arugula Salad
Peppery arugula with lemon vinaigrette cuts through the richness of the meat pies.
Ingredients
Directions
Ensure the arugula is thoroughly washed and dried to ensure the vinaigrette adheres properly.
Whisk the olive oil, lemon juice, salt, and pepper in a small bowl until emulsified.
Place the arugula in a chilled mixing bowl.
Drizzle the dressing lightly over the leaves just before serving to maintain crispness.
Toss gently with clean hands to coat evenly without bruising.
Garnish with shaved parmesan and serve immediately alongside the warm Sfiha.
Side Dish
Tomato Cucumber Salad
A classic Levantine salad adds fresh crunch to the warm, spiced pastry.
Ingredients
Directions
Combine tomatoes, cucumber, onion, and parsley in a chilled stainless steel bowl.
Whisk the olive oil, lemon juice, sumac, and salt in a small ramekin until emulsified.
Drizzle the vinaigrette over the salad components.
Toss gently to ensure an even, light coating without bruising the vegetables.
Adjust seasoning to taste with an additional pinch of salt if required.
Serve immediately while the vegetables remain crisp and vibrant.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.