S'feeha and manakish are Middle Eastern filled flatbreads featuring soft dough topped with spiced ground lamb or za'atar-cheese filling. Both share the same dough base and deliver bold, aromatic flavors in every bite.
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Store cooled s'feeha and manakish in an airtight container at room temperature up to 2 days or refrigerate up to 5 days. Reheat wrapped in foil at 350°F for 8–10 minutes.
S'feeha uses a lamb filling with tomato, onion, garlic, and pomegranate molasses; manakish uses a cheese and za'atar topping. Both use the same dough base.
Yes. Prepare the dough, cover it, and refrigerate up to 24 hours. Bring to room temperature before shaping and topping.
Pomegranate molasses is a tangy reduction. Substitute with lemon juice or lime juice (1 tablespoon per 2 tablespoons molasses) for acidity.
Yes, ground beef works as a direct substitute, though it will lack lamb's distinctive gamey flavor.
Bake until the dough is golden brown and the edges are set. For lamb s'feeha, the filling should be cooked through; for manakish, the cheese should melt and the za'atar should be fragrant.
