2 pkg active dry yeast
2 cups lukewarm water
1 tsp honey or sugar
6-7 cups all purpose flour
2 tsp. salt
1/4 cup olive oil

Dissolve yeast in 2 cups lukewarm water (about 100-110°F).

Add honey or sugar to the yeast mixture. Stir and let sit for 5 minutes. Add half of the flour, the salt and the oil and beat until smooth. Add remaining flour, 1 cup at a time until the dough is coherent, soft and smooth but not difficult to work. Turn dough out onto a lightly floured work surface and knead by hand for 5 minutes (or switch to the dough hook of your electric mixer).

Form the dough into a ball and place in a clean, oiled bowl and coat all sides of the dough with oil.

Cover bowl with a clean, damp lint-less cloth and allow to rise until dough has doubled (about 45-60 minutes).

Make the filling:

2 large or 3 small onions, chopped
5-6 lbs lean ground beef or lamb
6-8 cloves fresh garlic, minced
1 small can tomato paste
3/4 cup minced fresh parsley (do not use dried)
1/3 cup freshly squeezed lemon juice
1 1/2 tsp. salt
1 tsp. freshly ground coarse black pepper
1-2 tsp. ground cinnamon

Note: Although ground beef may be substituted for the lamb, the authentic version uses only lamb and makes a much better filling for Sfeeha.

In a saucepan, brown the onions adding the garlic near the end of browning. Stir in the ground meat but do not cook. Combine all filling ingredients thoroughly and allow to cool off the heat.

Punch down dough when it has risen to double in size. Roll dough into 20 small balls and roll them out thinly one at a time. Arrange circles on a baking sheet and spread filling evenly out to the edges.

Bake in a preheated 450°F oven (or hot enough to brown quickly - some ovens may need to be set as high as 475°F). Sfeha need to be cooked quickly with high heat but only until pale, not browned.

Note: Ripe diced tomatoes may be used instead of paste, or may be omitted.

Submitted by: CM