Sfeeha is a Jordanian classic made by spreading a pomegranate-molasses-seasoned minced meat mixture openly over thin dough. The edges are pinched up slightly before baking, so the meat juices seep into the dough as the top browns.
Knead the flour with the yeast, olive oil, salt and lukewarm water into a smooth dough, cover it and let it rise in a warm spot.
Mix the ground beef with the chopped onion, diced tomato, pomegranate molasses, cumin and paprika until thoroughly combined.
Divide the risen dough into small rounds, roll each thin, pinch the edges up slightly, spread the meat filling on top and scatter over the toasted pine nuts.
Bake the sfeeha on a parchment-lined tray in an oven preheated to 220°C until the edges turn golden and the meat is cooked through.
Roll the dough from the centre outward; if the middle stays thick, the filling underneath will not cook through. Allergens: contains wheat (gluten).
Nar ekşisi bulamadığım için limon suyuyla bir tutam pekmez karıştırıp yerine kullandım, tat benzerdi ama ekşiliği biraz daha yumuşak kaldı. Yine de ailem yedi, fena değildi.
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