Wasfetna

Lahm bi ajeen (sfiha)

Thin discs containing minced meat with tomatoes and spices — rolled and eaten by hand with a squeeze of lemon.

Lahm bi ajeen (sfiha)
Cooking time
1 hr 35 min
Hands-on time
45 min
Free time
45 min
Difficulty
Medium
Cuisine
Levantine
Calories
510
Contains
Nuts, Gluten

The philosophy of the sfiha is delicacy: dough that is almost transparent under a layer of meat and tomatoes that cooks with it in minutes. It is rolled while hot with a squeeze of lemon and eaten by hand — and whoever eats it with a knife and fork does it an injustice.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

6people

Amounts follow the number of people

For the dough

For the filling

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has risen.
  • Rolling pin — The rounds are rolled very thin, right to the edge.
  • Stone or upturned tray — Preheated to 240° — heat from below is what crisps the base.

Method

  1. Knead the dough and let it rise.

    45 minYou can walk away
    You’ll know it’s ready when

    It has doubled in size.

    Tip: Place the dough in a warm place away from drafts and cover it well.

  2. Mix the raw meat with the tomatoes, onions, tomato paste, and spices.

    5 min
    You’ll know it’s ready when

    A homogeneous mixture that spreads and does not run — drain off excess liquid.

    Tip: Mix only until homogeneous and taste before adding more salt.

  3. Roll out the dough into very thin discs, and spread a thin layer of filling over them, almost to the edges.

    5 min
    You’ll know it’s ready when

    The ingredients are spread in an even, tidy layer.

    Tip: Smooth the surface gently without applying excessive pressure so that the texture remains light.

  4. Bake in a very hot oven (240°) on a stone or a preheated inverted tray.

    8 min
    You’ll know it’s ready when

    The meat is cooked and the dough edges are toasted — and the round rolls up without cracking.

    Tip: A very hot oven is the secret of soft sfiha; a lukewarm one dries it out.

  5. Serve hot with a squeeze of lemon and yogurt.

    5 min
    You’ll know it’s ready when

    The dish is neat and ready to serve straight away.

    Tip: Add the finishing touches at the time of serving to preserve the color and texture.

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