Shami Sfiha and Meat Rolls in Dough

Ingredients

• 600 g Finely ground lamb for Shami sfiha
• 500 g Onion for Shami sfiha
• half a cup Pomegranate molasses
• 1.5 tsp Salt for Shami sfiha
• 1.5 tsp Mixed spices
• 1.5 tsp Dried coriander
• half a tsp White or black pepper
• half a cup Yogurt for Shami sfiha
• 500 g Tomatoes
• 250 g Lamb for shrahat bi ajin
• 50 g Lamb tail fat
• salt Salt for shrahat bi ajin
• pepper Pepper for shrahat bi ajin
• 9 cups / 1100 g Flour for the dough
• 3 cups / 550 ml Water for the dough
• tbsp Sugar for the dough
• tbsp Yeast for the dough
• tsp Salt for the dough
• 3 tbsp Yogurt for the dough
• tbsp Oil for the dough
• a handful Pine nuts
• one, two, or three dabs Butter for softening the dough
• 3 tablespoons Salt for ayran
• 4 cloves Crushed garlic for ayran
• as needed Water for ayran

Instructions

1. In a bowl, grate the lamb intended for Shami sfiha with the grated onion after squeezing the onion water out well.
2. In the same bowl, add the salt, mixed spices, dried coriander, white or black pepper, and pomegranate molasses.
3. In the same bowl, add the yogurt and finely chopped tomatoes, then mix everything well.
4. In the seasoning bowl, pine nuts may be added to the Shami sfiha filling, as mentioned in the narration.
5. Refrigerate the Shami sfiha filling for half an hour.
6. In another bowl, combine the dough ingredients: flour, water, sugar, yeast, salt, and yogurt.
7. In the dough bowl, knead the dough for five minutes until it comes together.
8. In the dough bowl, add the oil at the end to soften it, with additional kneading.
9. In the dough bowl, brush the dough with oil, cover it, then leave it to rise for half an hour.
10. In another bowl, mix the lamb for shrahat bi ajin with lamb tail fat, salt, and pepper only.
11. On a cutting board, cut the meat for shrahat bi ajin into thick slices.
12. In a baking tray or on the work surface, roll out the small pieces of dough after shaping them into rounds, making discs of similar size.
13. On a floured surface, roll out a piece of dough into an oval shape, then stretch it lengthwise so it is suitable for sfiha.
14. On a floured surface, place the sfiha filling on the dough, then spread it by hand while leaving the edges clear.
15. In the oven, bake the tomato sfiha, or Shami sfiha, at high heat for about 4 to 5 minutes on the middle rack.
16. In the oven, bake the shrahat bi ajin at high heat for several minutes, until they take on color on top.
17. After baking, transfer the pastries to a tray, cloth, or parchment paper, then cover them to keep them soft.
18. In a serving bowl, prepare ayran from yogurt, salt, garlic, and water, then serve it with the shrahat bi ajin.
19. When serving, serve the sfiha and shrahat bi ajin hot.