Sfeeha (Lebanese Meat Pies)

Ingredients

• •3 cups all-purpose flour
• •2 1/4 tsp instant yeast
• •1 tsp granulated sugar
• •1 tsp salt
• •1 cup warm water
• •3 tbsp olive oil
• •1 lb ground lamb
• •1 medium tomato, seeded and finely diced
• •1/2 medium yellow onion, finely diced
• •1/3 cup fresh parsley, finely chopped
• •2 tbsp pomegranate molasses
• •1 tsp ground allspice
• •1/4 tsp ground cinnamon
• •1/2 tsp black pepper

Directions

1. 1Mix flour, yeast, sugar, and salt, then knead with warm water and olive oil until smooth, about 5 minutes.
2. 2Cover the dough and let it rise 45 minutes until slightly puffed.
3. 3Mix lamb, tomato, onion, parsley, pomegranate molasses, allspice, cinnamon, and black pepper without compacting the meat.
4. 4Divide dough into twelve balls and roll each into a 5-inch round.
5. 5Spread a thin layer of lamb filling over each round, leaving a narrow uncovered border.
6. 6Bake at 425°F (220°C) for 15–18 minutes until the dough is browned and the lamb is cooked through.

💡 Keep the meat layer thin; a thick mound releases too much liquid and leaves the centre of the dough pale and soggy.

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