👨‍🍳 조리법

1. 1

   Prepare the dough: In a large bowl, combine flour, sugar, cornstarch, and salt. Gradually add warm water while mixing until a dough forms. Knead for about 5-7 minutes until smooth and elastic. Add the vegetable oil and knead for another 2-3 minutes until a soft, pliable dough is achieved. Cover and let rest for 15 minutes.

   💡 전문가 팁: The dough should be soft and slightly sticky, but manageable.
2. 2

   Prepare the filling: In a separate bowl, combine the ground lamb, minced onion, diced tomatoes, pomegranate molasses, ground coriander, salt, and allspice. Mix thoroughly until all ingredients are well incorporated.

   💡 전문가 팁: Ensure the pomegranate molasses is well distributed for even flavor.
3. 3

   Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper.

4. 4

   Divide the dough into 12 equal portions. On a lightly floured surface, roll out each portion into a thin round or oval shape, about 6-7 inches in diameter.

   💡 전문가 팁: Work with one dough portion at a time, keeping the rest covered to prevent drying.
5. 5

   Spread a generous amount of the meat filling onto each dough round, pressing it down slightly to adhere to the dough. Ensure the filling covers most of the surface but leaves a small border.

   💡 전문가 팁: Don't overload the dough with filling, as it can make them difficult to handle and bake evenly.
6. 6

   Carefully transfer the sfeeha to the prepared baking sheet. Bake for 13-15 minutes, or until the meat is nicely browned and the juices have soaked into the dough, and the edges of the dough are golden.

   💡 전문가 팁: Bake in a hot oven for a short time to achieve a crisp bottom and perfectly cooked meat.
7. 7

   Remove from oven and let cool slightly before serving. Sfeeha are best enjoyed warm, often served with plain yogurt for dipping.

   💡 전문가 팁: These can be made ahead and reheated.