S’feeha and Manakish

Ingredients

For the dough:

• 3 cups all-purpose flour
• 1 packet fast-acting
• Instant yeast
• 2 teaspoons sugar
• Pinch salt
• 1½ cups milk
• ⅓ cup vegetable oil

For the Lamb filling:

• 1 pound ground lamb
• 1 medium onion, roughly chopped
• 1 large tomato, roughly chopped
• ½ cup chopped fresh parsley
• 5 garlic cloves, peeled
• 1 jalapeño pepper
• ½ teaspoon ground allspice
• 2 tablespoons plus 1 teaspoon pomegranate molasses
• Sliced scallions, for garnish, optional
• Pine nuts, for garnish, optional

For the Cheese and za’atar filling:

• 1 cup shredded halloumi cheese
• ½ cup shredded mozzarella cheese
• ¼ cup olive oil
• ¼ cup za’atar
• Pine nuts, for garnish, optional

Instructions

1. 1
   In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the milk and oil and mix with a wooden spoon to form a dough. Knead with your hands for about 8 minutes to make a smooth, round ball. Place the dough ball in a lightly oiled bowl. Cover with a clean, damp kitchen towel and set aside to rise for 40 minutes.
2. 2
   Meanwhile, to make the lamb filling, in a food processor, process the ground lamb, onion, tomato, parsley, garlic, jalapeño, allspice, and pomegranate molasses until smooth. To make the cheese filling, combine the cheeses, oil, and za’atar in a bowl.
3. 3
   Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment.
4. 4
   Divide the dough into 10 small balls and roll into thin disks about ¼ to ½ inch thick.
5. 5
   Divide the lamb mixture among half of the dough disks, spreading it to about ½ inch of the edges. Place the meat pies on one baking sheet.
6. 6
   Divide the cheese mixture among the remaining dough disks. Fold the sides of the dough up and over to create a boat shape, then pinch the top and bottom edges together. Place the cheese pies on another baking sheet.
7. 7
   Bake for 15 minutes, or until the dough is golden brown and the fillings are cooked through. Serve warm, garnished with pine nuts and scallions if desired.