Mains
How to Make Armenian Sfiha
Armenian sfiha made easy — the filling and dough are similar to lahm bi ajeen (meat flatbread) with a few additions. The dough rolls out very thin. Learn all the secrets of Armenian sfiha in this recipe.
Armenian Sfiha — a delicious, easy recipe
Ingredients
Start here, then move straight into the method.
- Dough
- 1 kg flour
- 1 teaspoon salt
- 1 tablespoon instant yeast
- A pinch of sugar
- 1/4 cup vegetable oil
- 1/2 cup lukewarm milk
- Lukewarm water as needed (depending on the flour)
- Filling
- 1 kg finely minced meat (beef or lamb)
- Salt
- Black pepper
- Mixed spices
- 2 dry onions (or 2 medium onions)
- 1 red bell pepper
- 1 hot pepper
- 3 peeled tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons pomegranate molasses
- There are many pastry recipes on our site. Here is how to make purslane pastries: Crispy Purslane Pastries
- Qawarma and Chickpea Pastries are recipes worth trying as well
Method
Follow the cooking sequence without leaving the page.
- Mix all the dry ingredients, then add the milk and oil and mix well so everything comes together.
- Add the lukewarm water gradually and knead until you have a soft, smooth dough.
- Let the dough rest for 1 hour to rise.Timers: 60 min
- Prepare the filling: put the onions, tomatoes and peppers (if whole) into a blender and puree them until very smooth.
- Pour the purée over the minced meat, then add the pomegranate molasses, salt, mixed spices and tomato paste; mix thoroughly.
- When the dough has risen, roll or stretch it with a rolling pin to make very thin rounds.
- Spread the meat filling over the dough rounds and bake on a baking tray in the oven until cooked through and the edges are slightly browned.
Recipe tags
MainsLevantNut freeEgg free
Notes and serving ideas
- Crispy Purslane Pastries
- Qawarma and Chickpea Pastries
