Sfiha

Method

1. 1 Knead the dough with yeast and olive oil, then let it rise for 1 hour and 30 minutes.
2. 2 Mince the lamb with a knife, then mix it with chopped tomatoes and onions, squeezing out the excess liquid.
3. 3 Mix yogurt with pomegranate syrup and baharan cheese into the filling; the yogurt keeps the filling moist throughout the high-temperature baking.
4. 4 Roll out the dough into a small 8 cm disc, spread the filling thinly to cover the entire surface, then edge the dough around the perimeter, leaving a 5 mm margin so the filling is visible.
5. 5 Sprinkle with pine nuts and bake at 250 degrees for 12 minutes; the filling should still be moist and glossy when removed from the oven.

With an appliance

• Air fryer 55 min

  Replace step 5: run at 220 degrees for 8 minutes. Since the filling will set faster, drizzle an extra tablespoon of olive oil on the surface before running the timer.