Sfiha

Instructions

1. 1
   In a small mixing cup, dissolve the active dry yeast and sugar into the warm water. Let it rest for 5-10 minutes until a frothy layer forms on top.
2. 2
   In a large bowl, combine the flour and salt. Pour in the activated yeast mixture and the two tablespoons of olive oil. Knead firmly on a clean surface for 8-10 minutes until a smooth, springy dough forms. Place back in the bowl, cover, and let rise for 1 hour in a warm area.
3. 3
   Prepare the filling: In a separate bowl, mix the raw ground beef with the finely minced onion, diced tomatoes, seven-spice blend, lemon juice, and a pinch of salt. Mix thoroughly with your hands to integrate.
4. 4
   Place the meat mixture into a fine-mesh colander over a bowl for 15 minutes, pressing gently to drain out excess vegetable water. This prevents the flatbreads from getting soggy while baking.
5. 5
   Preheat your oven to a high temperature (220°C - 230°C / 425°F - 450°F) and dust a heavy baking sheet with a thin layer of fine semolina flour.
6. 6
   Punch down the risen dough and divide it into small golf-ball-sized portions. Roll each portion out over a touch of semolina into neat circular discs about 10-12 cm in diameter.
7. 7
   Transfer the dough discs to the baking sheet and use your fingertips to press down the center of each circle, leaving the outermost edges slightly raised and pillowy, matching the shapes in `Sfiha.png`.
8. 8
   Spoon a generous portion of the drained raw meat mixture onto the center of each dough circle, flattening it down firmly with your fingers so it adheres well to the base.
9. 9
   Bake the sfihas for 10-12 minutes until the outer rims turn a beautiful toasted golden brown and the meat topping is fully cooked through and juicy.
10. 10
    Remove from the oven and arrange the hot meat pies in a layered, overlapping pattern on a rustic wooden board.
11. 11
    Garnish the board with bright red cherry tomatoes and fresh lime wedges, ready to be squeezed over the warm savory meat right before enjoying.