If you are interested in tasty baked savory snacks then this Lebanese recipe is a must.

Sfeeha is a classic Lebanese dish that can best be described as a flat, ground beef pie. It is eaten as a light meal during the day, or as an appetizer in some places. Usually, all Levant countries enjoy it as a breakfast dish served with pomegranate molasses and yogurt.

To make sfeeha, you need to prepare the dough first to give it some time for fermentation. For the dough, you will need 500 grams of all-purpose flour, 180 ml of milk, 90 ml of water, 2 tablespoons of oil, 1 tablespoon of sugar, 1 tablespoon of yeast, and 1/2 a teaspoon of salt.

Mix all the ingredients and knead until they are fully incorporated, then set the dough aside to prove for at least one hour.

For the filling, you will need 500 grams of lamb mince, 1 diced medium onion, four chopped tomatoes, 1 teaspoon of Lebanese seven-spice mix, 1 tsp dried mixed herbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of cinnamon, and a 1/4 teaspoon of chili flakes.

Fry the diced onion until it is lightly golden, and add the minced lamb, spices, and seasoning. Cook it until the mixture is well done, then add chopped tomatoes and cook down for about 15 to 20 minutes on a medium heat until the tomatoes are cooked down and reasonably dry. Set the filling aside until it has cooled down

Divide the dough into balls of equal sizes, approximately 30 to 35g in weight for each ball. Flour your working surface and roll out each dough ball into circles.

Spread the spiced meat filling on the dough, using your hand and pressing it down, making sure to avoid the sides, then shape the dough into an open square pocket.

To get the shape of the square pocket, use your thumb and forefinger, grab one side of the dough and gather it with your finger until it has a sharp corner. This might need a little practice.

Place the sfeeha onto parchment paper on a baking tray. Bake in a preheated oven at 200 degrees Celsius for 10 to 15 minutes. Garnish with pomegranate seeds and pine nuts, and serve warm.