V0: described, not machine-verified
Sfeha Flatbread
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Ingredients
- active dry yeast1 tablespoon
- Warm water1 cup (105° F), divided
- unbleached all-purpose flour3 cups
- kosher salt1 teaspoon
- extra virgin olive oil1/4 cup, plus more to coat the bowl
- laban2 tablespoons, or plain whole milk yogurt
- ground beef1/2 pound (80-90% lean)
- small yellow onion1 small onion, finely diced
- Pomegranate molasses1 tablespoon
- laban1 tablespoon, or plain whole milk yogurt
- Tahini1 tablespoon
- Tomato paste1 tablespoon
- kosher salt1 teaspoon
- Garlic powder1/4 teaspoon
- cinnamon or Lebanese 7 Spice1/4 teaspoon
- Toasted pine nuts1/3 cup
- Pomegranate seeds1/4 cup
- flatleaf parsley or mint leaves, or a combination, finely choppeda handful
Allergens (inferred from ingredient names): cereals_gluten, milk, nuts, sesame
Dietary suitability
- Halal
Worked out from the ingredients and steps; not a certification. Meat is assumed to be halal or kosher slaughtered. Check the labels of bought ingredients such as cheese and stock.
Nutrition per serving (modelled estimate, not measured): kcal 600, protein 18, fat 23, carbs 60, fiber 5, sugar 8
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: maureenabood.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed