Sheet-Pan Spiced Lamb Sfiha
Crispy-bottomed flatbread filled with warm spiced lamb, onion, and tomato — ready in 18 minutes on one pan. Tangy, savory, and utterly addictive.
- Total time
- 18 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 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.
Step 2
Stir in diced onion and cook until softened, ~2 minutes. Add drained tomatoes, pomegranate molasses, and baharat; stir to combine.
Step 3
Remove from heat. Taste and adjust salt and spice; the filling should taste bold and tangy.
Step 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.
Step 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.
Step 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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