Recipe provided by | COSETTE’S KITCHEN
Servings: 10-12
INGREDIENTS
1 recipe of Cosette’s Kitchen dough or 1 lb store-bought dough
1 pound ground American Lamb
1/2 cup onion, finely diced
1/2 cup tomato, finely diced
1/2 cup plain yogurt
2 tablespoons pomegranate molasses ~ found at most Middle Eastern store or in Natural section of grocery store
1 teaspoon all-spice
1 teaspoon cinnamon
1 teaspoon black pepper
2 teaspoons kosher salt (adjust after cooking first one as needed)
Pine nuts (optional)
DIRECTIONS
Prepare your dough as per recipe, or allow store bought to rise.
Position oven rack to 2nd one from top. Place a sheet of foil on the rack BELOW to catch any drips.
I prefer to make my sfeeha on the smaller size, I use an 8″ non-stick pan. You can make yours larger if you choose, just adjust the size of your dough you start with.
In a large bowl, combine all your ingredients for your meat mixture. Set aside.
Take a small piece of dough, about 1/3 cup sized, flour your surface well and roll using a rolling pin until flat and round enough to fit your pan. Place dough round in your pan on medium-low heat.
With your dough in the pan, scoop a few tablespoons of your meat mixture and carefully spread on the dough. You may use your clean hands to spread until evenly coated, leaving a small edge.
Sprinkle with pine nuts (optional)
Allow dough to brown on the bottom, about 2-4 minutes then using a spatula, transfer to the broiler for another 2-3 minutes until meat is fully browned.
Remove and place on cooling rack, enjoy!
Repeat with remaining dough.
Store extras in a ziplock tight bag or container for 5-7 days. Warm to serve.
