Ingredients with Measurements:
- 1 cup of cooked lentils
- 2 large tomatoes, diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt and pepper to taste
- 1 recipe of pizza dough (homemade or store-bought)
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
3. Add the diced tomatoes, ground cumin, ground coriander, salt, and pepper to the skillet. Cook for 5-7 minutes, or until the tomatoes have softened.
4. Add the cooked lentils to the skillet and stir until well combined. Remove from heat and set aside.
5. Roll out the pizza dough on a floured surface until it is about 1/4 inch thick.
6. Cut the dough into circles using a biscuit cutter or a glass.
7. Place the dough circles on a greased baking sheet.
8. Spoon a tablespoon of the lentil and tomato mixture onto each dough circle.
9. Brush the edges of the dough circles with the beaten egg.
10. Bake the sfiha in the preheated oven for 15-20 minutes, or until the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 sfiha
Nutritional information:
Calories per serving: 120
Fat: 2g
Carbohydrates: 20g
Protein: 5g
Fiber: 3g
Sodium: 100mg
Substitutions for ingredients:
- Lentils can be substituted for chickpeas or black beans.
- Tomatoes can be substituted for canned diced tomatoes.
- Cumin and coriander can be substituted for a Middle Eastern spice blend.
Variations:
- Add feta cheese to the lentil and tomato mixture before spooning onto the dough circles.
- Use ground beef or lamb instead of lentils for a meaty version.
- Add chopped parsley or cilantro to the lentil and tomato mixture for added flavor.
Tips and tricks:
- Make sure to roll out the dough evenly so that the sfiha cook evenly.
- Use a pastry brush to evenly coat the edges of the dough circles with the beaten egg.
- Serve the sfiha with a dollop of plain yogurt or tzatziki sauce.
Storage instructions:
Store the sfiha in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sfiha in the oven at 350°F (175°C) for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the sfiha on a platter and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve the sfiha with a side salad or roasted vegetables.
Suggested side dishes:
Tabbouleh salad, hummus and pita bread, or roasted eggplant.
Troubleshooting advice:
- If the sfiha are not browning evenly, rotate the baking sheet halfway through cooking.
- If the dough circles are too thick, the sfiha may not cook all the way through. Roll the dough out thinner next time.
Food safety advice:
Make sure to cook the lentils and tomatoes thoroughly to avoid any foodborne illnesses.
Food history:
Sfiha is a popular Middle Eastern dish that originated in Lebanon. It is typically made with ground beef or lamb, but this lentil and tomato version is a vegetarian twist on the classic recipe.
Flavor profiles:
The lentils and tomatoes give the sfiha a hearty and savory flavor, while the cumin and coriander add a warm and earthy spice.
Serving suggestions:
Serve the sfiha as an appetizer or a main dish for a vegetarian meal.
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Region: Lebanese