Syrian Sfiha

Sfiha also known as lamacun is a popular Mediterranean pizza. It is also known as Armenian pizza, Turkish pizza and also called in Syria Sfiha. It is crisp at the edges and softens as you reach the center. Topped with an amazing ground meat mixture that is spiced up using all the good things.

It is tradishional dish on Ramadan Table.

Making Sfiha has two parts: First part is making the dough. Second comes the topping. Then assemble and bake so here is what you’ll need for the dough.


For the dough:

2 teaspoons active dry yeast.

1 teaspoon sugar.

1 cup warm water.

3 cups  all purpose flour.

2 Tablespoons dry powdered milk. Note1

1 teaspoon salt.

1/4 cup olive oil.


For the meat mixture:

1 (300g) Large onion, quartered.

2 (280g) medium tomato, quartered.

1 (200g) green bell pepper, chopped.

1 Tablespoon tomato paste.

1 Tablespoon pepper paste.

2 Tablespoons pomegranate molasses.

1 teaspoon salt.

1/2 teaspoon 7-spice blend.

1/2 teaspoon black pepper.

2 Tablespoons olive oil.

1 pound ground beef.



Make the dough:

In your mixer bowl, combine yeast, sugar and half a cup of the warm water. Stir to combine and leave it to proof for 10 minutes.

In a separate bowl, combine flour, dry milk and salt.

After the 10 minutes add oil and flour then start kneading adding the water little by little until a nice consistent dough is formed.

Cover the bowl with plastic wrap and let it rise on you countertop until it doubled in size or for 1 hour depending on your kitchen temperature.


Make the filling:

In you food processor, add the first 3 ingredients and pulse until the desired consistency.

Add the next 7 ingredients and pulse to combine.

In a deep bowl, pour above mixture then add the meat and mix well.

Preheat oven to 400F.

Place the rolled dough on your baking sheet and work with another one then place it on the same baking sheet.

With a fork make some holes in each circle, scoop about 1/8th of the meat mixture and level to make an even layer.

Bake on the lower rack for 12-15 minutes or until the bottom is lightly browned.

Place you baked sfiha on a tray and cover with plastic wrap while hot so it will stay soft and not get hard.


Lara Khouli