Sfiha Baalbekiye (صفيحة بعلبكية) — Lebanese Open Meat Pies from Baalbek

• 420 gall-purpose flour
• 7 ginstant yeast (1 standard packet)
• 8 ggranulated sugar
• 8 gfine salt
• 240 mlwarm water (about 38–40°C)
• 60 mlwhole milk
• 30 mlolive oil
• 500 gground lamb (15–20% fat preferred)
• 200 gonion (finely minced)
• 180 gtomato (finely diced)
• 120 gred bell pepper (finely diced)
• 10 ggarlic (finely grated)
• 25 gtomato paste
• 20 mlpomegranate molasses
• 20 mlfresh lemon juice
• 2 tspground allspice
• 0.5 tspground cinnamon
• 1 tspground black pepper
• 2 tspsumac
• 30 gpine nuts (lightly toasted)

Instructions

1. 1

   Make the dough by whisking flour, instant yeast, sugar, and salt in a large bowl until evenly combined. Add the warm water, milk, and olive oil, then mix until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8 minutes by hand, or 6 minutes with a mixer on medium-low, until smooth and elastic. Cover the bowl and let the dough rise at room temperature for 60 minutes, or until it has roughly doubled in volume.

3. 3

   While the dough rises, prepare the Baalbek-style topping by combining ground lamb, onion, tomato, bell pepper, garlic, tomato paste, pomegranate molasses, and lemon juice in a bowl. Add allspice, cinnamon, black pepper, salt, sumac, and olive oil, then mix thoroughly until the mixture looks cohesive and slightly sticky.

4. 4

   Drain excess liquid by letting the meat mixture rest for 10 minutes, then spoon off and discard any watery juices on the surface. This step keeps the sfihas from steaming and helps them bake with a more concentrated, tangy flavor.

5. 5

   Preheat the oven to 250°C and place a heavy baking sheet or pizza stone inside to heat for at least 15 minutes. Line a second sheet with parchment for assembling, because the hot surface should be loaded quickly and safely.

6. 6

   Divide the risen dough into 12 equal pieces, about 65 g each, and shape each into a tight ball. Cover the balls and rest them for 10 minutes so the gluten relaxes, which makes rolling easier and prevents shrinkage.

7. 7

   Roll each dough ball into a thin round about 12 cm wide, keeping the center slightly thinner than the edges. Spread 45–50 g of the meat mixture over each round in an even layer, pressing lightly so it adheres and reaches close to the edge.

8. 8

   Carefully slide 4 to 6 sfihas at a time onto the preheated sheet or stone and bake for 7 to 9 minutes until the edges are lightly golden and the topping is cooked through. Rotate once if needed for even heat, then repeat with the remaining pies, letting the oven recover heat for 3 minutes between batches.

9. 9

   Rest the baked sfihas for 3 minutes so the topping sets and the juices redistribute. Serve warm, optionally topped with toasted pine nuts, and keep the remaining pies covered with a clean towel to stay soft.