Sfeeha (open-faced little meat pastries)

Little open-faced meat pastries of the Levant; the version from around Baalbek has a square, little-tray shape. Pomegranate molasses gives the spiced meat a sweet-tangy edge.

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Method

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1. Mix the flour with the yeast, sugar and salt, add the oil, yoghurt and lukewarm water, and knead into a soft, smooth dough. Cover and let rise for 1 hour. ⏱ Timer: 1 h
2. Mix the minced meat thoroughly with the onion, tomato, pomegranate molasses, tahini, baharat, pine nuts and salt.
3. Divide the dough into 24 walnut-sized balls, and flatten each into an 8 cm round.
4. Spread a heaped tablespoon of filling thinly over the centre of each, leaving a 1 cm border; you can pinch the four sides up slightly to form a little square tray.
5. Place on a baking-paper-lined tray.
6. Bake in a 220°C oven for 12-15 minutes, until the edges are golden and the meat is cooked through. ⏱ Timer: 12 min
7. Serve warm, drizzled with lemon juice, with yoghurt.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can be frozen after baking, and reheated at 180°C for 8-10 minutes.
• Squeeze the juice out of the tomato, or the dough will turn soggy.

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