Sfiha (Laham bil Ajeen)

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

Directions

 * 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.