How to Make
Sfiha - Open Meat Pies

1. Make the beef mixture by briefly cooking the beef in a saucepan until it just begins to turn colour. Turn off the heat and stir in the onions, pimento peppers, parsley, mint, oregano, salt and pine nuts. Next, add the tomato paste, pomegranate molasses, tahini and Arabic cream cheese. Finally, mix in the tomatoes. Taste and adjust salt, if necessary. Cool the beef mixture in the refrigerator before making the pies.
2. To make the dough, combine the flour, yeast, baking powder, salt and sugar in a mixing bowl. Add the butter, oil and water and knead until pliable. Cover and leave the rest for 1 1/2 hours.
3. After the dough has rested, divide and shape into 30 balls. Place each ball 4 inches apart onto baking trays greased with shortening and leave to rest for 30 minutes.
4. Preheat the oven to 400°F.
5. Flatten the dough balls with your fingertips to form 3-inch circles of 1/4-inch thickness.
6. Place a heaping tablespoon of topping onto each circle and spread evenly. Using the back of the spoon, press the topping down gently to embed it onto the dough.
7. Bake for approximately 10 to 15 minutes, or until the bottom of the dough turns golden brown.