Sfeeha

Notes

One batch of “M’s Whole Wheat Pizza Dough”
3/4 pound of ground lamb @90% (or beef )
1 large onion, chopped fine
1 tablespoon butter
1/3 cup pine nuts
3 tablespoons of tahini
3 tablespoons of labneh (or drained yogurt)
1/2 cup (packed)of flat-leaved parsley (leaves only)
2 tablespoons of pomegranate molasses
Spices: 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of allspice,1 teaspoon of sumac, 1/4 teaspoon of cinnamon, 1/2 teaspoon of cayenne pepper (can replace with chili flakes, or smoked paprika).
2 tablespoons of tomato paste
1 tablespoon of red pepper paste
1/2 teaspoon of mashed garlic (about 3 cloves)

Chop the onion as fine as possible and sprinkle with the salt, allspice, sumac and a dash of cinnamon. Place the chopped onion on a sieve and let its waters come out.
In the meantime, place the meat in a bowl and add the salt, pepper and red pepper paste and tomato paste. Add to the meat the chopped parsley leaves, pomegranate molasses, tahini and then the drained onion, labneh (or use drained yogurt) and tahini. Adjust seasoning based on your personal preference.
Fry the pine nuts in butter and add to the meat mixture.
Cover the meat mixture and set it in the fridge till the dough is ready.
Prepare two cookie sheets by lining them with parchment paper.
Roll out the dough and punch it to remove all the air pockets; roll into a large circle, about 1/8 inch (more or less) thick.
Cut rounds with a cookie cutter and on each round place a generous amount of filling (about 2 tablespoons). Pinch the two opposing ends of the circle and then the two opposing other ends. Take the back of a spoon and press on the filling to enclose it within the pocket. Line up the pies on a baking sheet.
Heat the oven to 500F and bake for about 10 minutes until the pies are golden and the meat is cooked.
Serve warm or at room temperature with some yogurt salad if desired.