Sfiha

Prepare the Dough

In a small bowl, dissolve the sugar in the warm water and sprinkle the active dry yeast on top. Let it sit for 5-10 minutes, or until frothy.

In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Prepare the Filling

In a large skillet, cook the ground beef or lamb over medium heat until browned and fully cooked. Drain excess fat if needed.

Add the chopped onion and minced garlic to the skillet and cook until the onions are softened and translucent.

Stir in the pine nuts (if using), chopped parsley, ground cumin, ground cinnamon, ground allspice, black pepper, and salt. Cook for another 2-3 minutes.

Mix in the tomato paste and water. Cook until the mixture is well combined and slightly thickened. Remove from heat and let cool.

Assemble and Bake

Preheat your oven to 375째F (190째C).

Punch down the risen dough and divide it into 12 equal portions.

On a lightly floured surface, roll out each portion into a small circle, about 4 inches in diameter.

Spoon a generous amount of filling onto the center of each dough circle.

Fold the edges of the dough over the filling, pinching to seal and forming a small, open-faced pastry.

Place the filled pastries on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-20 minutes, or until the dough is golden brown and cooked through.

Serve

Allow the Sfiha to cool slightly before serving.