Sfiha (Laham bil Ajeen)

Ingredients

Filling

• 500 g (1 lb 2 oz) minced lamb
• 2 medium onions, finely chopped
• 100 ml (3½ fl oz) natural yoghurt
• 2 teaspoons tahini
• 1 tablespoon vinegar
• 1 tablespoon salt
• pinch of black pepper
• ½ tablespoon garam masala
• 3 large tomatoes, finely chopped and seeded
• 1 tablespoon oil

Dough

• 500 g (1 lb 2 oz) plain flour
• 100 ml (3½ fl oz) natural yoghurt
• 150 ml (¼ pint) olive oil
• 2 teaspoons dry yeast
• 1 teaspoon salt

Procedures

1. First soak the yeast in 250 ml (9 fl oz) warm water then set aside.
2. Place the salt and flour in a large mixing bowl and stir to combine.
3. Make a well in the centre of the flour.
4. Next add the yoghurt and olive oil to the yeast and stir then gradually pour the mixture to the flour and mix together to form a dough.
5. Knead the dough for 15 minutes, until it is nice and soft and not sticking to the surface of the bowl.
6. Brush a little olive oil on the surface of the dough and place in a large bowl, cover with a cloth and leave in a warm place until dough becomes double the size or for 1 – 1½ hours.
7. Heat1 tablespoon of oil in a large frying pan and fry the chopped onions on medium heat for 3 – 5 minutes until slightly browned.
8. Set aside and leave to cool for 10 minutes.
9. In a separate bowl place the yoghurt, tahini, vinegar and chopped tomatoes and mix well, then pour over the fried onions.
10. Add salt, pepper and garam masala to the mixture, then add the mince and mix well.
11. Take out dough and knead again for 1 minute.
12. Now form and cut dough into disks of 7½ cm (3 inches) in diameter and 1 cm (½ inch) thick.
13. Cover the dough so it does not dry out.
14. Place dough disks on a greased baking tray measuring approx. 40 x 28 cm (16 x 11 inches).
15. Spread 1 – 2 teaspoons of filling onto the dough disks.
16. Decorate with about 3 pine nuts and press filling firmly onto the dough disks.