Syrian sfeeha (open meat pie)

Method

1. Step 1

   Place the tomato, onion, parsley and garlic in a food processor and process until very finely chopped. Transfer to a large bowl. Add mince, tomato paste, pepper, paprika, salt, pomegranate molasses or balsamic glaze and oil. Stir until well combined. Cover and place in the fridge to rest.

2. Step 2

   Meanwhile, to make the dough, combine the water, yeast and sugar in a large bowl and whisk to combine. Add 1 1/2 cups (225g) flour and whisk until well combined. Cover and set aside for 15 mins or until the mixture is frothy. Add the yoghurt, salt and remaining flour. Use a spatula to bring the dough together. Add the oil and knead on a lightly floured surface for 3 mins or until the dough is smooth.

3. Step 3

   Divide the dough into 12 even portions and place on a lightly dusted baking tray. Lightly dust the dough portions with flour and cover with plastic wrap.

4. Step 4

   Working with 1 portion at a time, roll out the dough on a lightly floured surface to a 3mm-thick disc. Top with a little mince mixture and spread into a thin layer all the way to the edge.

5. Step 5

   Preheat grill on high. Heat 2 small non-stick frying pans over medium-low heat. Place 1 sfeeha in each pan and cook for 6-8 mins or until the bases are golden. Transfer to a non-stick baking tray. Cook under the grill for 3-4 mins or until the topping is just cooked through and edge of the dough is golden brown. Repeat with the remaining sfeeha.