Sfiha

I present to you, Sfiha. Sfiha is a Middle Eastern flatbread cooked with a minced meat topping. They’re basically the perfect snack-sized pizzas and I grew up eating these ALL the time! They make the best lunchbox or meal prep addition and I’m super excited for you to try this recipe because it is one of my mum’s and she’s basically the best cook in the world haha (I may be bias, but she’s pretty damn good). Let me know how you go making these.

Makes: 35-40 sfiha

Ready In: 90mins

Ingredients

TOPPING:

• 500g lean beef mince

• 1 capsicum red or yellow, deseeded & diced

• 1.5 tomatoes, finely diced

• 1 cup parsley, finely chopped

• 1 cup green shallots, sliced

• 1/2 lemon, juiced

• 1/4 cup tomato sauce

• Salt and pepper to taste

• 2 tsp pimento allspice (optional)

  
  

DOUGH:

• 1kg self-raising flour

• 1.4kg plain yoghurt

• 1 cup olive oil

• Pinch of salt

METHOD

Step 1. Preheat oven to 190C and line baking tray. Add all the topping ingredients into a large bowl and mix until well combined.

Step 2. In a large bowl, combine the flour and yoghurt and olive oil until it forms a dough.

Step 3. Knead the dough until it feels soft and pliable. Allow to rest for 30mins.

Step 4. Roll dough into 35 balls that fit in the palm of your hand, then press them into a flat circular shape on your baking tray to make the base of your sfeeha.

Step 5. Add topping mix to each base using a small spoon, and pat down slightly to ensure they hold.

Step 6. Bake for 30-35 minutes or until golden brown and the meat is cooked.

Storage: Store in the fridge for up to a week or freeze for up to three months.

Notes: If the dough is too sticky add a little more flour. If you have any leftover dough, you can make them into mini flatbread loaves and add your fave toppings!

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