Levantine cuisine · Dough, Pasta & Rice

Sfiha bi Jibneh

Open flatbreads topped with salted white cheese, fresh mint and sesame, briefly baked in a hot oven.

Ingredients · for 4 servings

• 400 g flour
• 1 tsp dry yeast
• 1 tsp sugar
• 230 ml lukewarm water
• 5 tbsp olive oil
• 400 g white cheese
• 1/2 bunch mint
• 1 onion
• 2 tbsp sesame seeds
• Salt, pepper

Instructions

1. Dissolve the yeast and sugar in the lukewarm water, let sit for 10 min. and knead with the flour, 1 tsp salt and 3 tbsp olive oil into a soft dough for 8 min.; let rise covered for 45 min.
2. Coarsely crumble the white cheese; if it's a very salty variety, soak it in cold water for 15 min. and squeeze out well afterward.
3. Finely dice the onion, finely slice the mint leaves and mix both with the cheese, 2 tbsp olive oil and pepper into a coarse filling.
4. Divide the dough into eight balls and press each into a 12 cm round, leaving a 1 cm border slightly thicker.
5. Spread the cheese mixture evenly on top, press down lightly and sprinkle with sesame seeds.
6. Bake at 230 °C top/bottom heat on the middle rack for 10–12 min. until the edge is golden brown and the cheese is lightly browned at the edges, then serve hot immediately.