Sfeeha on Fire — One Mince Mix, Four Dinners
There’s always a pack of mince in the fridge. It’s the one ingredient that ends up in dinner more often than not. This recipe builds around that idea — one mix that turns into four dinners.
It’s the base I use for kofta, meatballs, savoury pastries, and sfeeha — Lebanese-style flatbread topped with spiced mince and grilled until crisp. The rhythm of it stays the same: a handful of ingredients, a few minutes over flame, and dinner feels special again.
Sfeeha (pronounced sfee-ha) comes from Lebanon, a dish baked in village ovens for generations. Traditionally, it’s made with lamb mince spiced with cinnamon and allspice, baked on thin bread, and finished with lemon. The flavour hits that perfect balance of earthy, bright, and comforting.
Cooking it over fire brings it even closer to its roots. The smoke mimics the clay and dome ovens used across the Middle East for centuries. It’s simple, rustic, and connected — food that gathers people around the table.
“When you mix smoke, spice, and lemon, you capture the heart of Lebanese cooking,” says food writer Maha Zeidan. “It’s humble food that feels rich.”
Ingredients
For the Mince base
500g beef or lamb mince
1 onion, finely chopped
2 garlic cloves, crushed
1 tomato, diced
2 tsp sumac
2 tsp salt
1 tsp allspice
1 tsp black pepper
1 tsp pomegranate molasses
Olive oil, for brushing
Lebanese bread or thin flatbread
To Serve
Greek yogurt or tahini sauce
Fresh parsley, finely chopped
Lemon wedges
Serves: 4 Prep time: 10 minutes Cook time: 10 minutes Total: 20 minutes
Step 1: Mix the Base
Combine the mince, onion, garlic, tomato, spices, and pomegranate molasses in a bowl. Mix with your hands until just combined. Don’t overmix — it makes the texture tough.
If you plan to use the mince later, divide it into portions and store it in the fridge for up to two days or freeze for up to a month.
Step 2: Prepare the Bread
Lay your flatbread on a board. Spread a thin layer of mince across the top, about 3mm thick. Keep it even so it cooks uniformly. Brush the edges lightly with olive oil to help it crisp.
This is where you can experiment. Add a sprinkle of chilli flakes for heat or a spoon of finely chopped mint for freshness.
Step 3: Smoke the Snapper
Heat your plancha or cast iron plate over medium flame, around 225°C. You want steady heat, not raging fire.
Place the flatbread mince-side up first. Cook for three minutes until the underside browns and the mince starts to firm. Flip gently and cook another two to three minutes until the bread is crisp and smoky.
If you’re cooking indoors, use a hot pan or grill plate. You’ll still get that char and depth — just keep the air moving to avoid steam.
Step 4: Cook Over Fire
While the fish cooks, mix the softened butter with herbs, garlic, lemon juice, anchovies, and capers. Stir until combined. The anchovy and caper bring salt and depth that lift the delicate flavour of the snapper.
Step 5: Finish and Serve
Move the cooked sfeeha to a board. Drizzle over tahini or spoon on Greek yogurt. Scatter with fresh parsley and squeeze lemon juice over the top. Cut into quarters and serve immediately.
It’s best eaten straight off the grill while the bread is crisp and the meat still juicy.
Tips for Perfect Results
Fire Management
Keep your fire steady and medium-hot. If it’s too hot, the edges will burn before the mince cooks through. If it’s too cool, it’ll dry out. Adjust vents or raise your grill height to maintain balance.
Ingredient Swaps
Use lamb for traditional richness or beef for a lighter option.
Replace pomegranate molasses with a splash of balsamic vinegar if you can’t find it.
Add a pinch of cinnamon for warmth or paprika for colour.
Make Ahead
Double the mince mix. It freezes well and saves time later in the week. Use it for kofta skewers, meatball wraps, or small pastries like sambousek.
FAQ
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Use lamb for traditional richness. Beef works well if you prefer a leaner flavour.
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Yes. Use a pizza stone or cast iron pan in a 225°C oven. The key is high heat and short cooking time.
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It’s a syrup made from reduced pomegranate juice. It adds tang and sweetness.
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Yes. Store it raw in the fridge for up to two days or freeze it for a month.
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Serve it hot with lemon wedges, tahini, and parsley. It pairs well with salad or pickled vegetables.
