Sheet-Pan Spiced Lamb Sfiha

Ingredients

• ¾ lb ground lamb
• 1 lb store-bought pizza dough or naan
• 1 medium yellow onion, finely diced
• ½ cup canned diced tomatoes, drained
• 2 tbsp pomegranate molasses (or red wine vinegar)
• 1.5 tsp baharat spice blend (or 1 tsp cumin + 0.5 tsp cinnamon + pinch cayenne)

Instructions

1. 1

   Heat olive oil in a large skillet over medium-high. Brown ground lamb, breaking it up with a spoon, until no pink remains, ~5 minutes.

2. 2

   Stir in diced onion and cook until softened, ~2 minutes. Add drained tomatoes, pomegranate molasses, and baharat; stir to combine.

3. 3

   Remove from heat. Taste and adjust salt and spice; the filling should taste bold and tangy.

4. 4

   Preheat oven to 425°F. Divide dough into 4 balls and roll or stretch each into a thin 7-inch oval on a sheet pan.

5. 5

   Spoon lamb mixture onto each oval, leaving a 0.5-inch border. Fold edges slightly inward to cradle the filling without fully enclosing it.

6. 6

   Bake until edges are golden and crispy, ~8 minutes. Drizzle with olive oil and serve hot.

Tools you’ll need

• large skillet
• sheet pan
• spoon
• oven

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