Syrian Meat Pie

Ingredients

• half a kilo finely ground meat
• 1 cup onion
• 1½ cups tomato
• about 1½ tablespoons salt
• 1½ small tablespoons seven-spice blend
• 1 tablespoon black pepper
• 2 tablespoons dried coriander
• about ¼ cup pomegranate molasses
• 4 tablespoons pine nuts
• 1½ cups yogurt
• 1½ tablespoons salt
• 1½ tablespoons seven-spice blend
• 1 tablespoon black pepper
• 2 tablespoons safflower
• about 4 tablespoons pine nuts
• about ½ cup pomegranate molasses
• from the previous dough video dough
• for both sides flour

Instructions

1. Finely mince the onion in a food processor until it reaches this consistency for the tomato filling.
2. Mince the tomato in the same food processor for the tomato filling.
3. Place half a kilo of finely ground meat, 1 cup of onion, and 1½ cups of tomato in a mixing bowl to prepare sfiha with tomato filling.
4. Add about 1½ tablespoons of salt to the tomato sfiha filling in the mixing bowl.
5. Add 1½ small tablespoons of seven-spice blend to the tomato sfiha filling in the mixing bowl.
6. Add 1 tablespoon of black pepper to the tomato sfiha filling in the mixing bowl.
7. Add 2 tablespoons of dried coriander to the tomato sfiha filling in the mixing bowl.
8. Add about ¼ cup of pomegranate molasses to the tomato sfiha filling in the mixing bowl.
9. Add a little pine nuts, or 4 tablespoons according to taste, to the tomato sfiha filling in the mixing bowl.
10. Mix all the tomato sfiha filling ingredients together in the mixing bowl and knead them well until ready.
11. Place half a kilo of finely ground meat, 1½ cups of yogurt, and 1 cup of onion in a mixing bowl to prepare yogurt and pomegranate molasses sfiha.
12. Add 1½ tablespoons of salt to the yogurt sfiha filling in the mixing bowl.
13. Add 1½ tablespoons of seven-spice blend to the yogurt sfiha filling in the mixing bowl.
14. Add 1 tablespoon of black pepper to the yogurt sfiha filling in the mixing bowl.
15. Add 2 tablespoons of dried coriander to the yogurt sfiha filling in the mixing bowl.
16. Add 2 tablespoons of safflower to the yogurt sfiha filling in the mixing bowl.
17. Add about 4 tablespoons of pine nuts to the yogurt sfiha filling in the mixing bowl.
18. Add about ½ cup of pomegranate molasses to the yogurt sfiha filling in the mixing bowl.
19. Mix the yogurt and pomegranate molasses sfiha filling ingredients in the mixing bowl until ready.
20. Divide the dough and let it rest until ready for shaping.
21. Put flour on both sides of a piece of dough on the work surface before rolling.
22. Roll out the piece of dough with a rolling pin on the work surface, moving back and forth and lightly twisting the round, to shape a ready sfiha round.
23. Place the filling on the dough round by hand or with a spoon on the work surface, taking care that the meat does not spill out.
24. Place the filled sfiha round on an oiled baking tray.
25. Repeat rolling and filling the dough on the work surface, then arrange the rounds on the oiled baking tray.
26. Place the sfiha tray in the oven at the highest heat, 350 degrees, first on the bottom of the oven, with both the top and bottom heat on.
27. Move the sfiha tray to the upper rack in the oven once it is cooked underneath, so it gets a little heat from above.
28. Remove the sfiha tray from the oven once cooked on top and serve hot.