Counter 11 · Meatballs & Mince
Lebanese Sfiha with Pine Nuts
Crisp puff pastry rounds spread with lamb, tomato, pomegranate molasses and seven spice, baked until the edges shatter and finished with toasted pine nuts.
- Prep
- 25 min
- Cook
- 22 min
- Serves
- 6
- Level
- Medium
In Beirut bakeries, sfiha comes out of the oven by the tray, and people eat them standing up with a squeeze of lemon. Using store-bought puff pastry turns a baker's project into a party snack you can have ready in under an hour. The key is getting the topping pasty and thin, almost like a spread, so it cooks through at the same speed the pastry puffs. Squeeze the chopped tomato and onion dry first; excess water makes soggy bottoms. Toast the pine nuts in butter separately so they stay golden.
Method
-
Heat the oven to 425 F and line two sheet pans with parchment.
-
Knead the lamb, onion, tomato, pomegranate molasses, seven spice, tahini and salt together for 2 minutes until it turns into a smooth, spreadable paste.
-
Cut the pastry into 3 1/2-inch rounds with a cutter and prick the centers with a fork, leaving a 1/4-inch border.
-
Spread about 1 1/2 tbsp of the meat in a thin, even layer over each round, pressing it right to the border.
-
Bake 18 to 22 minutes, until the pastry edges are puffed and deep golden and the topping is browned with no pink.
-
Meanwhile, toast the pine nuts in the butter in a small skillet over medium-low heat, stirring constantly, for 3 to 4 minutes until golden.
-
Press a few pine nuts into each hot sfiha and serve warm with lemon wedges.
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