Sfeeha Baalbakieh

Method

1. 1 Knead the dough with yeast, warm water, and butter for 12 minutes, then let it rise for 2 hours.
2. 2 Squeeze out the juice from the tomatoes and chopped onions, then mix them with the minced lamb, pomegranate syrup, and baharat.
3. 3 Squeezing out the excess water is a mandatory step; if the filling is too wet, it will leak out and make the bottom of the pastry soggy.
4. 4 Roll out the dough into small 8 cm discs, then pinch the four corners together to form a square, ribbed tray.
5. 5 Spread a thin layer of filling into the pastry and sprinkle pine nuts on top.
6. 6 Bake at 240 degrees for 10 minutes; the oven must be very hot so that the cake cooks quickly without the filling drying out.

With an appliance

• Air fryer 1 hr 50 min

  Replace step 6: spray sfeeha oil around the edges, use a 255-degree hot air fryer for 6 minutes, and rotate the tray after 3 minutes; the bottom crisps faster, but the fryer is small, so only a few pieces can be made at a time.