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Sfiha - lahm bi ajeen

1 of 5


For the topping
  • 5 small onions, peeled and quartered
  • 7 garlic cloves, peeled
  • handful fresh parsley
  • 1 chilli
  • 3 large tomatoes, cut into chunks
  • 700g minced meat
  • 1 tbsp salt
  • 0.25 tbsp black pepper
  • 1 tbsp paprika
  • 1 tbsp tomato puree
  • 2 tbsp pomegranate molasses
  • 0.25 cup olive oil
For the dough
  • 1.5 cup hot water
  • 1 tbsp instant yeast
  • 1 tbsp sugar
  • 1.5 cup plain flour
  • 3.5 cups plain flour (more or less as needed)
  • 1 tbsp salt
  • 0.5 cup plain yoghurt
  • 0.25 cup olive oil
  • Cooking Time
    4-5 mins each
  • Serving
    Serves 8
  • Skill Level
    So Easy


Sfiha - the Lebanese version of a thin crust, soft, meat pizza - super super delicious, and popular in countries like Lebanon, Syria and Iraq. Eaten as a breakfast, lunch or even as a side at dinner! 
  1. Mince together the onion, garlic, parsley, chilli and tomatoes in a food processor (mince in batches if you have a small food processor). Transfer into a bowl
  2. Add the minced meat to the bowl and mix with your hand. Add the salt, black pepper, paprika, tomato puree and pomegranate molasses to the bowl and mix together. Add the olive oil, mix and then set aside
  3. For the dough, add the hot water, instant yeast and sugar in a bowl. Mix. Add the 1 + 1/2 cup of plain flour and whisk together. Cover and let the yeast activate for around 15 mins
  4. Add 3 cups of plain flour, salt and plain yoghurt. Mix together until it comes together. Add another 1/2 cup of flour, mix then add the olive oil. Knead together on a floured surface for around 15 mins (if the dough is too sticky add flour to the dough and keep kneading). Allow to rest by covering up for 15 mins
  5. Knead for a few more minutes, then make egg sized dough balls (keep the rest of your dough covered). Roll out using a rolling pin on a floured surface to make a circle
  6. Place onto a hot flat pan, add your meat mixture onto the circular dough, and leave on medium heat for 2-3 mins (for the bottom of dough to gain colour). Transfer to a lined oven tray, place for 3 mins on the top of your oven on the grill setting until the top of your sfiha has gained some colour

This goes perfectly with a squeeze of lemon juice over the sfeeha, served with plain yoghurt and a salad accompaniment! This makes a super soft dough, so you can bend the sfeeha without it breaking. Give it a try, you will absolutely love it! Enjoy :)


Soumaya 25th April 2021, 10:46pm
Fantastic recipe! Thank you. The sfiha turned out amazing and soft and just like the photos. It made around 15 which I thought was too much but they were all eaten!
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