Sfiha

Method

Mix flour, yeast, salt and olive oil with warm water to form a soft dough, knead for ten minutes until smooth and elastic, then leave to rise for ninety minutes until doubled. Meanwhile, brown the minced lamb with finely diced onions in a large pan, then stir in tomato puree, pomegranate molasses, toasted pine nuts, fresh herbs and all spices, cooking gently for fifteen minutes until the filling is fragrant and slightly reduced. Divide the risen dough into twelve equal pieces, roll each into a thin circle, place a spoonful of filling in the centre, and pinch the edges up to form a triangular or boat-shaped parcel with the filling just visible. Arrange on oiled baking trays, cover loosely and prove for thirty minutes, then bake at 200°C for fifteen to eighteen minutes until the pastry is golden and crisp.