American Lamb Sfeeha


June 21, 2022

Recipe provided by Lamb Sfeeha - Cosette's Kitchen (, courtesy of the American Lamb Board (American Lamb Sfeeha | American Lamb).

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1 Recipe of Cosette's Kitchen dough or 1lb store-bought dough

1 lb Ground American Lamb

1/2 cup Onion, finely diced

1/2 cup Tomato, finely diced

1/2 cup Plain yogurt

2 tbsp Pomegranate molasses

1 tsp Allspice

1 tsp Cinnamon

1 tsp Black pepper

2 tsp Kosher salt, adjust to taste

Pine nuts (optional)


1Prepare your dough as per recipe, or allow store bought to rise.

2Position oven rack to 2nd one from top. Place a sheet of foil on the rack BELOW to catch any drips

3I prefer to make my sfeeha on the smaller size, I use an 8″ non-stick pan. You can make yours larger if you choose, just adjust the size of your dough you start with.

4In a large bowl, combine all your ingredients for your meat mixture. Set aside.

5Take a small piece of dough, about 1/3 cup sized, flour your surface well and roll using a rolling pin until flat and round enough to fit your pan. Place dough round in your pan on medium-low heat.

6With your dough in the pan, scoop a few tablespoons of your meat mixture and carefully spread on the dough. You may use your clean hands to spread until evenly coated, leaving a small edge.

7Sprinkle with pine nuts (optional)

8Allow dough to brown on the bottom, about 2-4 minutes then using a spatula, transfer to the broiler for another 2-3 minutes until meat is fully browned.

9Remove and place on cooling rack, enjoy!

10Repeat with remaining dough.

11Store extras in a ziplock tight bag or container for 5-7 days. Warm to serve.