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Sfiha Armaniyye - Meat Pizza Armenian Style

Dina Bayoud Kohl
Prep Time 50 mins
Cook Time 1 hr 50 mins
Total Time 4 hrs 40 mins
Course appetizer - main course
Cuisine Lebanese
Servings 30 small pizzas


  • For the dough
  • 500 g flour
  • 2 teaspoons rapid-rise yeast
  • ¼ teaspoon sugar
  • ¾ teaspoon salt
  • 60 ml extra-virgin olive oil
  • 250 ml lukewarm water
  • For the topping
  • 500 g minced beef
  • 4 to matoes 400 g tomatoes, rinsed and finely chopped
  • 1 medium onion 125 g peeled and finely chopped
  • 1 green pepper 150 g rinsed and finely chopped
  • 1 small bunch of flat-leaf parsley 30 g, leaves rinsed, drained and finely chopped
  • ¼ teaspoon crushed dried mint
  • 2 small garlic cloves crushed
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon allspice
  • ¼ Teaspoon of coriander
  • ¼ teaspoon cumin
  • 5 drops of Tabasco or to taste
  • 3 tablespoons lemon juice


  • For the dough: Mix the dry ingredients in a large bowl. Add the oil and water and mix well until the dough gathers into a ball, adding a little extra flour if it is sticky or a drizzle of water if dry. Knead for about 5 minutes until smooth and pliable. Cover with a clean kitchen towel and let rest in a warm place for at least 2 hours.
  • For the topping: Combine all of the ingredients in a large bowl a few minutes before starting working your dough. You don’t want the tomatoes to lose water, do you?
  • Line 3 to 4 baking sheets with parchment paper. Divide the dough into 2 equal parts. Roll out half of the dough on a lightly floured surface to 2 mm thickness. Cut out the dough into rounds using a 10-cm round-shaped pastry cutter. Place circles on the sheet; press your fingers lightly onto the dough and spread with 1-heaped tablespoonful of the topping. Repeat procedure.
  • Preheat oven (220°C, 425°F). Bake on second lower for about 20-25 minutes. Serve hot or lukewarm with Lebanese pickles.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen