Pizza and Turkish flatbreads
Sfeeha is a classic Jordanian snack made by spreading ground meat seasoned with pomegranate molasses over thin dough. The edges are folded up slightly before baking; as the topping browns, the meat juices soak into the dough.
Knead the flour with the yeast, olive oil, salt, and lukewarm water until a smooth dough forms. Cover it and leave it in a warm place to rise.
Mix the ground beef thoroughly with the chopped onion, diced tomato, pomegranate molasses, cumin, and ground red pepper to make the topping.
Divide the risen dough into small rounds and roll them out thinly. Turn the edges up slightly, spread the minced-meat topping over each round, and sprinkle with the toasted pine nuts.
Arrange the sfeeha on a parchment-lined baking pan and bake in an oven preheated to 220°C / 430°F until the edges are golden and the ground meat is cooked through.
When rolling out the dough, work from the center toward the edges. If the center remains thick, the filling underneath may stay undercooked. Allergen: wheat (gluten).
Nar ekşisi bulamadığım için limon suyuyla bir tutam pekmez karıştırıp yerine kullandım, tat benzerdi ama ekşiliği biraz daha yumuşak kaldı. Yine de ailem yedi, fena değildi.
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