Lahm bi Ajeen (Sfiha)

Ingredients

• 1 kg finely minced lamb
• 1 kg tomatoes
• 2 medium onions
• 1 hot pepper
• 1 bunch flat-leaf parsley
• 1/4 bunch mint
• 6 garlic cloves
• Spices and seasonings: 2 tbsp tomato paste
• 2 tbsp pepper paste
• 2 tbsp yogurt
• 1 tbsp salt
• 1/2 tsp allspice (baharat) or warm spice mix
• 1/2 tsp black pepper
• Dough:
• 1 kg flour
• 1/2 cup oil
• 2 cups warm water
• 1 tsp baking powder
• 1 tsp sugar
• a pinch of salt
• For more delicious pastries try: How to make thyme kaak sticks
• To make zaatar and olive bread from Om Taha, click the link

Method

1. Start by making the dough and let it rise: combine dry ingredients, add the oil and rub it into the flour.
2. Add the warm water gradually until the flour absorbs it, then knead the dough well.
3. Divide the dough into equal balls, cover and let rest 15–30 minutes.
   Timers: 30 min
4. While the dough is rising prepare the filling: finely chop or mince all the vegetables (use a grinder or chop very finely by hand).
5. Drain the vegetables in a sieve before mixing with the minced meat, then mix thoroughly.
6. Add all the spices and seasonings to the meat mixture and mix well.
7. When the dough has risen, roll each ball into a thin round disc and spread the meat mixture over each disc.
8. Cook the lahm bi ajeen (sfiha) on a flat griddle or nonstick pan for 2–3 minutes — no more — then transfer the discs to a baking tray and finish under the oven broiler for 2–3 minutes until the meat is cooked through.
   Timers: 3 min