Aromatic Lamb & Pine Nut Sfiha
These elegant Middle Eastern open-faced meat pies are a show-stopping addition to any party spread or festive dinner. Featuring spiced ground lamb and toasted pine nuts on a crisp base, they offer a sophisticated blend of savory and tangy flavors that guests will find irresistible.
Ingredients
- Ground Lamb400 g
- Onion, finely diced1 pc
- Pomegranate Molasses2 tbsp
- Ground Allspice1 tsp
- Ground Cinnamon0.5 tsp
- Pre-made Pizza Dough400 g
- Pine Nuts30 g
- Tahini3 tbsp
- Lemon Juice1 tbsp
- Fresh Parsley2 tbsp
- Salt and Pepper to taste
Instructions
In a medium bowl, combine the ground lamb, finely diced onion, pomegranate molasses, allspice, cinnamon, and a generous pinch of salt and pepper. Mix the ingredients thoroughly by hand until the spices and onions are evenly distributed throughout the meat.
Preheat your oven to 220°C. Divide the dough into 12 equal portions and roll them into small balls. Flatten each ball into a thin circle about 10cm in diameter and place them on a baking sheet lined with parchment paper.
Divide the lamb mixture among the dough circles. Spread the meat thinly across the surface, pressing it down firmly with the back of a spoon to ensure it sticks. Sprinkle a few pine nuts over each pie, pressing them slightly into the lamb.
Place the baking sheet in the oven and bake for 12-15 minutes. The edges of the dough should be golden brown and crispy, and the lamb should be cooked through and slightly browned.
Whisk the tahini with lemon juice and a splash of water until it reaches a drizzling consistency. Drizzle the sauce over the hot sfihas and garnish with fresh parsley before serving to your guests.
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