Vegan Sfiha B Lahme

Elevate your taste buds with this authentic yet modern twist on a Middle Eastern classic—Vegan Sfiha B Lahme! These irresistible open-faced pies feature a perfectly soft, homemade dough enveloping a bold, plant-based filling of tender green lentils, earthy mushrooms, and fragrant spices like cumin, paprika, and cinnamon. Enhanced with a vibrant splash of lemon juice, creamy toasted pine nuts, and fresh parsley, this vegan version of the traditional meat-based sfiha delivers all the savory delight without animal products. Perfect as an appetizer, snack, or light main course, these golden beauties are easy to bake and guaranteed to wow guests with their rich, aromatic flavors. Ready in under 90 minutes, this recipe perfectly showcases the versatility of plant-based cooking while staying true to its Middle Eastern roots.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 400 grams all-purpose flour
• 7 grams instant yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 60 milliliters olive oil
• 240 milliliters warm water
• 150 grams green lentils
• 250 grams mushrooms, finely chopped
• 1 medium onion, finely diced
• 2 large garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 0.5 teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 30 grams pine nuts, toasted
• 0 to taste salt and pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.

Step 2

Add olive oil and warm water to the dry mixture. Stir until a dough forms.

Step 3

Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

Step 4

Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 5

While the dough is rising, rinse the lentils under cold water and cook them in a saucepan with enough water to cover for about 20 minutes or until tender. Drain and set aside.

Step 6

In a large skillet, heat a drizzle of olive oil over medium heat. Add chopped onions and cook until translucent.

Step 7

Add minced garlic, chopped mushrooms, ground cumin, ground paprika, and ground cinnamon. Cook for about 5 minutes until mushrooms are soft.

Step 8

Stir in the cooked lentils, tomato paste, and lemon juice. Season with salt and pepper to taste. Cook for an additional 5 minutes, incorporating all the flavors.

Step 9

Remove from heat and fold in the toasted pine nuts and chopped parsley. Set filling aside to cool slightly.

Step 10

Preheat the oven to 200°C (390°F).

Step 11

Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten into a disc about 12 cm in diameter.

Step 12

Place a generous tablespoon of lentil filling onto each disc. Pinch the edges together to form an open-faced pie.

Step 13

Arrange the filled dough on a parchment-lined baking tray.

Step 14

Bake in the preheated oven for 15 minutes or until the edges are golden brown.

Step 15

Remove from the oven and let cool slightly before serving with additional fresh parsley if desired.

Nutrition Facts

Serving size	(1337.9g)

Amount per serving	% Daily Value*
Calories	2580.4

Total Fat 84.1g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 2571.8mg	0%
Total Carbohydrate 387.7g	0%
Dietary Fiber 34.1g	0%
Total Sugars 32.0g
Protein 74.1g	0%

Vitamin D 17.5IU	0%
Calcium 208.1mg	0%
Iron 31.2mg	0%
Potassium 2756.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 11.4%

Carbs: 59.6%