Levantine cuisine · Dough, Pasta & Rice

Sfiha Baalbakiyeh

Small open-faced yeast dough flatbreads from Baalbek topped with lamb, tomatoes, and pomegranate molasses, baked at very high heat.

Ingredients · for 4 servings

• 400g flour
• 1/2 cube fresh yeast
• 300g ground lamb
• 4 ripe tomatoes
• 2 onions
• 3 tbsp pomegranate molasses
• 2 tbsp tomato paste
• 150g yogurt
• 1 tsp allspice
• 1/2 tsp chili flakes
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Dissolve the yeast in 220ml lukewarm water, knead into a soft dough with the flour, 1 tsp salt, and 2 tbsp olive oil, and let rise covered for 60 min. until doubled in size.
2. Finely dice the onions and tomatoes, salt them generously, and drain in a sieve for 15 min. – otherwise the excess liquid will soak through the flatbreads.
3. Mix the ground lamb with the drained onions and tomatoes, pomegranate molasses, tomato paste, yogurt, allspice, chili flakes, and pepper into a spreadable mixture.
4. Preheat the oven with a baking sheet inside to 250°C, divide the dough into 16 balls, and roll each out on a floured surface into a 10cm round.
5. Spread 1 tbsp of the meat mixture thinly onto each round, leaving a narrow border free, and place the flatbreads on parchment paper.
6. Bake on the hot sheet for 6–8 min. until the edges have risen and are lightly browned, drizzle with the remaining olive oil, and serve hot.