5 lb. flour (King Arthur preferred)
5 tbsp. baking powder
1 c. oil
6 eggs, beaten
1 tbsp. salt
5 to 5 1/3 c. warm water
1 lb. butter

MEAT MIXTURE:

6 lb. ground lamb
3 1/2 lb. chopped onions
Snobar (pine nuts)
Pomegranate syrup
Lemon juice
Salt
Black pepper
Allspice

Mix flour, baking powder, and salt. Add oil; add beaten eggs. Then add water. Knead dough for about 10 minutes. Cover with a towel and let stand for one hour in a warm place.

While waiting for dough to rest, mix meat mixture. Add seasonings to taste. Set aside in the refrigerator.

After dough has rested for one hour, make small balls (about the size of a golf ball) from the dough, placing them on a floured surface. Recipe should make about 70 or more balls according to the size. Cover with towel and rest another hour.

Melt a pound of butter. After dough has rested, take one ball and dip it in warm butter. Stretch this dough on a pizza pan. Stretch by placing fingers in center and keep stretching to outer edge of pan. After dough is stretched, fold each side toward the center--giving you 3 layers.

Now take this rectangle and wrap and stretch it around your two fingers. Then set this "jelly-roll" looking dough aside in another pan. Do this to all balls of dough. Then let them rest for about another hour.

Now starting with the first "jelly-roll" stretched dough, take one and flatten dough. Spread a generous portion of meat mixture on top. Braid the edges, if you so desired. Use Pam on trays. Bake at 375 or 400 degrees for 20 minutes in the middle of oven and 5-10 minutes on top rack until Sfeeha is moderately brown. Oven temperature and time may vary. Good luck and enjoy.