Baalbek-Style Lamb Flatbread Pies — Lamb Sfeeha Baalbeki
Baalbek-style open-faced lamb pies with pomegranate molasses, tomato, and pine nuts, baked golden on a thin crust, served with yogurt and a fresh herb salad.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice onion and tomato, grate garlic cloves. Combine lamb mince, onion, tomato, garlic, seven-spice, cinnamon, cumin, Aleppo pepper, tomato paste, pomegranate molasses, salt, and olive oil in a bowl. Mix firmly by hand for 60 seconds until evenly bound. Whisk yogurt, grated garlic, lemon juice, dried mint, and salt to taste. Toss parsley, red onion, olive oil, lemon juice, and sumac until onion turns pink. Heat oven to 230C with a baking tray inside.
Build
Lightly flour work surface and divide dough into 8 portions. Roll each into a 12cm round about 4mm thick. Spread an eighth of lamb mixture on each round in a thin layer, leaving a 1cm border. Press edges up slightly to form a shallow rim. Scatter pine nuts across the tops.
Bake
Slide sfeeha rounds onto parchment-lined tray in batches, then onto the hot oven tray. Bake at 230C for 14 to 16 minutes until lamb is cooked through with browned edges and dough is crisp underneath. Keep first batch warm while baking second batch if needed.
Plate
Lift sfeeha to plates, scatter pomegranate seeds across, fan herb salad alongside, and serve yogurt-mint sauce and lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.