Sfeeha (Lebanese Open-Faced Meat Pies)

Sfeeha are open-faced Lebanese meat pies topped with spiced ground lamb, pine nuts, and tangy pomegranate molasses. They come together faster than most stuffed pastries since the dough simply gets topped, not sealed. Serve them warm as a starter with a squeeze of lemon.

Ingredients

• For the dough
• 2 cups (250g) all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 3/4 tsp salt
• 2 tbsp olive oil
• 3/4 cup warm water
• For the topping
• 1 lb (450g) ground lamb or beef
• 1 small onion, finely diced
• 2 tbsp pomegranate molasses
• 1 tbsp tomato paste
• 1/4 cup pine nuts
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• 2 tbsp chopped parsley
• Lemon wedges, for serving

Instructions

1. Make the dough.
   Combine flour, yeast, sugar, and salt in a bowl. Add olive oil and warm water, and knead 6-8 minutes until smooth. Cover and let rise 1 hour, until doubled.
2. Mix the topping.
   Combine ground meat, onion, pomegranate molasses, tomato paste, pine nuts, allspice, cinnamon, cayenne, salt, and pepper in a bowl.
3. Shape the pies.
   Divide dough into 12-14 balls. Roll each into a 3-inch round and press a thin layer of topping onto each, leaving a small border.
4. Bake.
   Arrange on parchment-lined baking sheets and bake at 425°F (220°C) for 12-14 minutes, until the edges are golden and the meat is cooked through.
5. Serve.
   Scatter with parsley and serve warm with lemon wedges.

Leftovers reheat well in a 350°F oven for about 8 minutes.