Sfiha are little Lebanese open-topped meat pies — spiced minced lamb with tomato on rounds of soft dough. The air fryer bakes them golden in 12 minutes. Here's how.
Key takeaways
Q: How do you make sfiha in an air fryer?
A: Top dough rounds with spiced minced lamb and air fry at 190°C (375°F) for 10–12 minutes, until golden.
Q: How are they different from lahmacun?
A: Sfiha are small and thicker with a meatier topping; lahmacun is large, thin and crisp.
The method
Mix minced lamb with grated tomato, onion, pomegranate molasses and spices. Roll soft dough into small rounds, spoon on the topping (pinching the edges up slightly to hold it), and air fry until the dough is cooked and the meat is browned. Finish with a squeeze of lemon.
The recipe
Air Fryer Sfiha
Ingredients
- Soft bread dough
- 300g lamb mince
- Tomato, onion, pomegranate molasses
- Spices, lemon
Method
- Mix the spiced lamb topping.
- Roll dough into small rounds.
- Top, pinching the edges up.
- Air fry at 190°C for 10–12 minutes.
Tips
- Pinch the edges up to hold the topping.
- Pomegranate molasses gives the tang.
- Don't overload so the dough cooks through.
Frequently asked questions
How do you make sfiha in an air fryer?
Top small rounds of soft dough with a spiced minced-lamb mixture and air fry at 190°C for 10–12 minutes until the dough is cooked and the meat browned.
How are sfiha different from lahmacun?
Sfiha are small, thicker open pies with a meatier topping, while lahmacun is large, very thin and crisp with a thinly spread topping.
What gives sfiha its flavour?
Spiced lamb with grated tomato, onion and pomegranate molasses, which adds a characteristic tangy-sweet note.