Sfiha

👨‍🍳 Method

For the Dough base

1. 1
   Take the dough out of the fridge about an hour ahead, covered, so it comes to room temperature and is easy to stretch.

   💡Cold dough shrinks back when you stretch it. Room-temperature dough stretches easily into a thin round without tearing.

For the Lahmajun Meat Topping

1. 2
   In a bowl, mix the ground meat with the tomatoes, onion, tomato paste, parsley and olive oil.

   Bowl

   💡Grated tomatoes and onion release liquid: squeeze them lightly in a strainer before mixing, so the filling doesn't make the dough soggy.
2. 3
   Add the baharat, salt and black pepper and knead by hand into a uniform mixture.
3. 4
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4. 5
   Divide the dough into 8 balls and roll each ball into a circle.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
5. 6
   Place a tablespoon of the meat filling in the center of each round.
6. 7
   Fold three sides of each round toward the center to make a triangle that is open on top, and arrange on a baking sheet lined with parchment paper.

   Baking panParchment paper
7. 8
   Bake 20 minutes, until the dough is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.