Lebanese Sfeeha (Meat Pie)

Step 1

Prepare the dough by mixing together the flour, sugar and yeast in a large bowl

Step 2

Pour warm water, not too hot, and mix without kneading for a minute

Step 3

Add in the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edge of the bowl.

Step 4

Cover and let rise for 45 minutes

Step 5

Meanwhile prepare the filling:

Step 6

In a sauce pan put the olive oil and fry the onions and garlic on medium heat until the onions are translucent.

Step 7

Stir in the papika and seven spice blend, chili pepper and stir for a couple of minutes.

Step 8

Add the lamb to the pan and mix well, add the herbs and tomatoes, salt and pepper to taste and let simmer for about 15 minutes, stirring occasionally.

Step 9

In another pan dry roast the pine nuts until roasted taking care not to burn them by stirring constantly.

Step 10

Preheat oven to 400 degrees

Step 11

When the 45 minutes is up for the dough, knead it for a minute and divide it into 15 equal pieces.

Step 12

roll each piece into a ball and roll out into a thin circle with a rolling pin.

Step 13

Place the dough on a baking sheet lined with parchment paper

Step 14

Divide the filling on top of each circle of dough.

Step 15

Press the filling down with a fork so that it lightly adheres to the dough.

Step 16

Garnish with the toasted pine nuts

Step 17

Bake for 10-15 minutes

Step 18

They are done when the crust turns golden on the edges.

Step 19

Serve warm