Sfiha (Laham bil Ajeen)

Sfiha (Laham bil Ajeen) Recipe | Arabian Minced Lamb Pizza

Region / culture: Arabia | Preparation time: 2 hours | Cooking time: 20 minutes | Servings: 12

Introduction

Sfiha, also known as Laham bil Ajeen, is a delicious Middle Eastern dish consisting of a savory meat filling on a thin dough base. This recipe is perfect for those who enjoy flavorful and aromatic dishes.

History

Sfiha has its origins in the Levant region, particularly in countries like Lebanon, Syria, and Palestine. It is a popular street food and is often enjoyed during special occasions and gatherings. The recipe has been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

Filling

500 g (1 lb 2 oz) minced lamb
2 medium onions, finely chopped
100 ml (3.5 fl oz) natural yoghurt
2 tsp tahini
1 tbsp vinegar
1 tbsp salt
pinch of black pepper
0.5 tbsp garam masala
3 large tomatoes, finely chopped and seeded
1 tbsp oil

Dough

500 g (1 lb 2 oz) plain flour
100 ml (3.5 fl oz) natural yoghurt
150 ml (0.25 pt) olive oil
2 tsp dry yeast
1 tsp salt

How to prepare

First, soak the yeast in 250 ml (9 fl oz) of warm water, then set it aside.
Place the salt and flour in a large mixing bowl and stir to combine.
Make a well in the center of the flour.
Next, add the yogurt and olive oil to the yeast and stir. Gradually pour the mixture into the flour and mix together to form a dough.
Knead the dough for 15 minutes until it is nice and soft and does not stick to the surface of the bowl.
Brush a little olive oil on the surface of the dough and place it in a large bowl. Cover it with a cloth and leave it in a warm place until the dough doubles in size, approximately 1 – 1.5 hours.
Heat 1 tbsp of oil in a large frying pan and fry the chopped onions over medium heat for 3 – 5 minutes until slightly browned.
Set the onions aside and let them cool for 10 minutes.
In a separate bowl, place the yogurt, tahini, vinegar, and chopped tomatoes. Mix well, then pour the mixture over the fried onions.
Add salt, pepper, and garam masala to the mixture. Then, add the mince and mix well.
Take out the dough and knead it again for 1 minute.
Now, shape the dough into disks measuring 7.5 cm (3 inches) in diameter and 1 cm (0.5 inch) thick. Cut the dough into disks.
Cover the dough to prevent it from drying out.
Place the dough disks on a greased baking tray measuring approximately 40 x 28 cm (16 x 11 inches).
Spread 1 – 2 tsp of filling onto the dough disks.
Decorate with about 3 pine nuts and press the filling firmly onto the dough disks.

Variations

You can use ground beef or chicken instead of lamb for the filling.
Add pine nuts, parsley, or mint to the filling for extra flavor.
Experiment with different spices like cumin, paprika, or cinnamon.

Cooking Tips & Tricks

Make sure to knead the dough well to achieve a soft and elastic texture.

- Allow the dough to rise in a warm place to ensure it doubles in size.

- When shaping the dough disks, make sure they are uniform in size for even cooking.

- Press the filling firmly onto the dough disks to prevent it from spilling out during baking.

Serving Suggestions

Sfiha can be served as a main dish with a side salad or pickled vegetables. It can also be enjoyed as a snack or appetizer.

Cooking Techniques

Frying the onions adds a caramelized flavor to the filling.

- Baking the Sfiha in a hot oven ensures a crispy and golden crust.

Ingredient Substitutions

You can use Greek yogurt instead of natural yogurt.

- Olive oil can be replaced with vegetable oil.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the Sfiha just before baking. Store the dough in the refrigerator and the filling in an airtight container.

Presentation Ideas

Serve the Sfiha on a platter garnished with fresh herbs and a drizzle of tahini sauce. You can also arrange them in a circular pattern for a visually appealing presentation.

Pairing Recommendations

Sfiha pairs well with a refreshing cucumber and tomato salad, hummus, or tabbouleh. It also goes well with a glass of mint tea or a cold yogurt drink.

Storage and Reheating Instructions

Store any leftover Sfiha in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 5-10 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Sfiha contains approximately 350 calories.

Carbohydrates

Each serving of Sfiha contains approximately 30g of carbohydrates.

Fats

Each serving of Sfiha contains approximately 15g of fats.

Proteins

Each serving of Sfiha contains approximately 20g of proteins.

Vitamins and minerals

Sfiha is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains wheat (gluten) and dairy (yogurt).

Summary

Sfiha is a balanced dish that provides a good amount of carbohydrates, proteins, and fats. It is also rich in essential vitamins and minerals.

Summary

Sfiha is a flavorful and aromatic dish that is perfect for sharing with family and friends. With a delicious meat filling and a crispy dough base, it is sure to be a hit at any gathering.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It takes me back to a warm summer day in Lebanon, where I spent a few months with my husband's family. I had always been fascinated by the Lebanese cuisine, with its bold flavors and exotic ingredients. During my stay, I was determined to learn as much as I could about traditional Lebanese dishes. Little did I know that I would stumble upon a gem of a recipe that would become a favorite in our family for generations to come.

It all started when my mother-in-law, Samira, invited me to join her in the kitchen one afternoon. She was known in the family for her incredible culinary skills, and I was eager to learn from her. As we stood side by side, she began to gather the ingredients for what she called Sfiha, a popular Lebanese dish also known as Laham bil Ajeen. The aroma of the spices filled the air, and I could hardly contain my excitement.

Samira started by mixing ground lamb with a blend of spices that included cinnamon, allspice, and cumin. The scent of the spices mingled with the rich aroma of the lamb, creating a tantalizing aroma that made my mouth water. She then added finely chopped onions, tomatoes, and parsley to the mixture, creating a delicious filling that would be the star of the dish.

As she worked, I watched in awe, taking mental notes of each step she took. I was determined to recreate this dish back home, to share a taste of Lebanon with my own family. Samira then showed me how to prepare the dough, a simple mixture of flour, water, yeast, and a touch of olive oil. She kneaded the dough until it was smooth and elastic, then divided it into small balls that would be rolled out into thin, round discs.

Once the dough was ready, Samira showed me how to assemble the Sfiha. She placed a spoonful of the lamb mixture in the center of each dough disc, then folded the edges over to create a small, open-faced pie. She brushed the tops with a mixture of olive oil and tomato paste, then baked them in the oven until they were golden brown and crispy.

The moment I took my first bite of the Sfiha, I knew I had discovered something truly special. The flavors of the spices, the richness of the lamb, and the freshness of the vegetables all came together in perfect harmony. Each bite was a burst of flavor that transported me back to that warm summer day in Lebanon.

After mastering the recipe, I returned home with a newfound confidence in my cooking abilities. I shared the recipe with my family, who were equally impressed by the flavors of the Sfiha. It became a regular dish on our dinner table, a reminder of the time I spent in Lebanon and the culinary lessons I learned from my mother-in-law.

Over the years, I have continued to make Sfiha for my family and friends, each time adding my own twist to the recipe. I have experimented with different spices, added new ingredients, and even created vegetarian versions for my daughter, who has embraced a meat-free lifestyle. But no matter how much I tweak the recipe, the essence of the dish remains the same – a taste of Lebanon that brings joy to all who try it.

As I sit in my kitchen now, preparing a batch of Sfiha for dinner, I can't help but feel grateful for the day I learned this recipe from Samira. It has become a cherished tradition in our family, a dish that brings us together and reminds us of the power of food to create lasting memories. And as I take the first bite of the warm, savory Sfiha, I am filled with a sense of pride and happiness, knowing that I have passed on a piece of my culinary heritage to the next generation.