Sfiha (Open-Faced Lamb Pies)

Dough

• 350 g Plain flour
• 7 g Instant yeast
• 1 tsp Fine sea salt
• 2 tbsp Olive oil
• 220 ml Water, lukewarm

Topping

• 1 medium Yellow onion
• 2 medium Tomato, ripe
• 1 large Lemon
• 350 g Minced lamb
• 1 ½ tsp Ground cumin
• ½ tsp Allspice
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 1 tsp Fine sea salt

1. Put the flour, instant yeast and salt in a mixing bowl and whisk to combine. Add the olive oil and lukewarm water, then mix to a shaggy dough. Knead for 8 to 10 minutes until smooth and elastic.
2. Lightly oil the bowl, return the dough, and cover. Leave in a warm place for 60 minutes, or until doubled in size.
3. Meanwhile, grate the onion into a bowl and grate the tomatoes, then stir in the lemon juice. Add the minced lamb, cumin, allspice, black pepper, olive oil and salt, and mix well. Set aside for the flavours to meld while the dough finishes proving.
4. Heat the oven to 230°C (445°F) and set two baking trays inside to heat. Punch down the dough, then divide into 10 equal pieces and roll into balls. Cover and rest for 10 minutes so the dough relaxes.
5. On a lightly floured surface, roll each ball into a 10 to 12 cm round, keeping the centre slightly thicker than the edges. Spoon a thin layer of the lamb mixture over each round, leaving a 1 cm border. Work quickly so the dough does not overproof.
6. Carefully place the pies onto the hot trays and bake for 10 to 12 minutes, rotating the trays halfway, until the edges are browned and the topping is cooked through. Rest for 5 minutes before serving warm. Cut the remaining lemon into wedges for squeezing at the table.

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