1 Recipe of Cosette's Kitchen dough or 1lb store-bought dough
1 lb Ground American Lamb
0.50 cup Onion, finely diced
0.50 cup Tomato, finely diced
0.50 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.
Ingredients
1 Recipe of Cosette's Kitchen dough or 1lb store-bought dough
1 lb Ground American Lamb
0.50 cup Onion, finely diced
0.50 cup Tomato, finely diced
0.50 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)
Directions
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.
