Crispy Lamb Sfiha
Open-faced Lebanese meat pie with spiced ground lamb, tomato, and onion baked until the edges crisp. Ready in 15 minutes with store-bought pita.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- 1 medium yellow onion, finely diced
- 3 tbsp tomato paste
- 4 round pita bread
- 1.5 tbsp pomegranate molasses
- ½ tsp ground allspice
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 450°F. Line a sheet pan with parchment paper.
- 2
Heat olive oil in a skillet over medium-high. Add onion, cook until edges soften, about 2 minutes.
- 3
Add ground lamb, breaking it up with a spoon. Cook until no pink remains, ~5 minutes.
- 4
Stir in tomato paste, pomegranate molasses, allspice, salt, and pepper. Cook 1 minute until fragrant.
- 5
Spread each pita on the sheet pan. Spoon lamb mixture onto each round, leaving a 1/2-inch border.
- 6
Bake until pita edges are golden and crispy, 6-8 minutes. Serve hot.
Tools you’ll need
- 12-inch skillet
- sheet pan
- parchment paper
- spoon
- oven
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