Sfeeha (Syrian Meat Pies)

(Yield:  15 pizzas; serves about 7-8 as a main dish)

Ingredients:

Dough:

• 2 tsp instant yeast
• 2 tsp sugar, divided
• 13 1/2 oz (about 3 c) bread flour, plus about 3 TB more for kneading
• 1 1/8 tsp salt
• 1/4 c olive oil, plus more to oil the bowl
• 1/2 c plain yogurt
• 3/4 c warm water, divided

Meat Mixture (topping):

• 3/4 lb ground lamb or beef
• 3/4 lb (about 1 large) onion, finely diced
• 3/4 lb (about 2 medium-large) tomatoes, de-seeded and finely diced
• 1/4 c fresh minced parsley
• 1/4 c pine nuts, toasted in a dry skillet
• 3/4 c plain yogurt
• 1 TB pomegranate molasses
• 1 1/2 tsp salt
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional; more or less to taste)

Other: 

• Plain yogurt, to spoon on top of cooked pies

Method:

1. Oil a large bowl with olive oil and set aside.  In a small bowl, whisk together yeast, 1 tsp sugar, and 1/4 c warm water.  Let sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together remaining 1 tsp sugar, 3 c flour, and 1 1/8 tsp salt; when the yeast mixture is foamy, stir it into the dry ingredients.  Use a wooden spoon to stir in 1/4 c olive oil, 1/2 c yogurt, and 1/2 c warm water.  Turn the dough out onto a lightly floured surface and knead about 5 minutes; dough is done being kneaded when you press a finger into it and the indentation remains.  Transfer dough to oiled bowl and cover bowl with a slightly damp towel; let sit until doubled in size (about 1 1/2 hours, depending on the weather).
3. While dough rises, in a large bowl, mix together all ingredients for meat mixture.
4. Preheat oven to 450F and line 2-3 large baking sheets with parchment paper or silpat liners. 
5. Gently deflate dough and divide into 15 equal pieces; let dough sit 5 minutes.  Use your hands to gently stretch out a piece of dough, then use a rolling pin to roll it out on a smooth surface to a circle about 5-6 inches in diameter (you should not need any flour to roll it out; it doesn’t have to be a perfect circle).  Place the dough circle onto the prepared baking sheet and repeat this process with the remaining 14 pieces of dough.  Measure out a slightly heaping 3 TB of meat mixture onto each piece of dough and spread the mixture out, leaving a small rim around the edge of each pie.
6. Bake about 15-25 minutes (rotating baking sheets once halfway through cooking), or until the dough is risen and golden and the meat is fully cooked.
7. Serve hot or at room temperature with plain yogurt to spoon on top of the pies.

ENJOY!