🫓 Sfiha (Lamb Flatbread with Pomegranate)

Name: Sfiha (Lamb Flatbread with Pomegranate)
Total time: 60 min
Yield: 12
Cuisine: Syria · Levant
Ingredients: 300 g bread dough; 250 g minced lamb; 2 tomatoes, finely diced; 1 onion, finely chopped; 2 tbsp pomegranate molasses; 30 g pine nuts; Seeds of ½ pomegranate; Salt, pepper, allspice

Origin: Syria · Levant

322kcal

per serving · 150 g

215kcal

per 100 g

15 gProtein10 g / 100 g

14 gFat9 g / 100 g

39 gCarbs26 g / 100 g

Sfiha are open flatbreads baked with a topping of minced lamb, tomato and onion, scattered with pine nuts and sharpened with pomegranate. The base is soft with crisp edges, and the topping is savoury, juicy and slightly tart. They are served warm or at room temperature, as a snack, mezze or light meal.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground lamb

Not veganbecause of: ground lamb

Contains glutenbecause of: dough

Not keto26 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Tree nuts

What it is made of

doughground lambtomatoonionpine nutspomegranate

Recipe

12 servings60 min

Ingredients

300 g bread dough
250 g minced lamb
2 tomatoes, finely diced
1 onion, finely chopped
2 tbsp pomegranate molasses
30 g pine nuts
Seeds of ½ pomegranate
Salt, pepper, allspice

Method

Heat the oven to 220 °C.
Mix lamb, tomato, onion, pomegranate molasses and spices.
Divide the dough into 12 pieces and press each into a thin round.
Spread with the meat, add pine nuts and bake 12–15 minutes.
Scatter with pomegranate seeds and serve.

How to make it lighter

Use lean lamb and squeeze excess juice from the tomatoes.
Make thin bases to cut the bread share of each piece.
Pair two pieces with a large salad instead of making a meal of sfiha alone.

History

Lamb-topped flatbreads are baked throughout Syria, Lebanon and Palestine, with each city keeping its own shape and seasoning; Aleppo is known for versions sharpened with pomegranate. They remain a fixture of Levantine bakeries.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →