Lebanese Lamb Sfeeha with Pomegranate Molasses and Pine Nuts

What you need

• 500 g (4 cups) all-purpose flour
• 7 g (2 1/4 tsp) instant yeast
• 1 tsp sugar
• 1 tsp salt, for the dough
• 300 ml (1 1/4 cups) warm water
• 3 tbsp olive oil, plus more for the trays
• 400 g (14 oz) ground lamb, not too lean
• 1 medium onion, finely grated or minced
• 2 ripe tomatoes, finely chopped
• 1 tbsp tomato paste
• 2 tbsp pomegranate molasses
• 1 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp salt, for the topping, or to taste
• 1/2 tsp black pepper
• 40 g (1/4 cup) pine nuts
• plain yogurt, for serving

Method

Restated from the original video

1. 1

   Mix the flour, yeast, sugar and 1 tsp salt in a large bowl. Add the water and olive oil and stir into a rough dough.

2. 2

   Knead on a lightly floured surface until smooth and springy, about 8 min.

3. 3

   Put the dough in an oiled bowl, cover and let it rise in a warm place until doubled, about 1 h.

4. 4

   Chop the tomatoes finely, put them in a sieve, sprinkle with a pinch of salt and press out as much juice as you can.

5. 5

   Mix the lamb with the onion, drained tomatoes, tomato paste, pomegranate molasses, allspice, cinnamon, 1 tsp salt and the pepper. Mix well with your hands until it looks like a thick paste.

6. 6

   Heat the oven to 230 °C (450 °F). Oil two baking sheets.

7. 7

   Divide the dough into 16 balls, about 50 g each. Roll each one into a round about 10 cm (4 in) wide, a little thicker at the edge, and set on the sheets. Rest for 15 min.

8. 8

   Spread about 1 1/2 tbsp of the lamb mixture over each round in a thin layer, leaving a 1 cm (1/2 in) rim.

9. 9

   Press a few pine nuts into the top of each pie.

10. 10

    Bake one sheet at a time until the edges are golden and the lamb is cooked through, with no pink and at least 71 °C (160 °F) inside, 10-12 min.

11. 11

    Serve warm, with yogurt alongside.

Imported from palestineinadish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.