Levantine Meat Sfiha

Mix the all-purpose flour, milk powder, sugar, instant yeast, and salt until the dry ingredients are evenly distributed.

Add the yogurt and warm water, then knead well until the dough begins to come together and the ingredients are fully incorporated.

Gradually add the vegetable oil while kneading, and continue until the dough is soft, cohesive, and no longer sticks to your hands.

Place the dough in a bowl greased with vegetable oil and brush the top with oil to keep it moist and prevent sticking. Cover the bowl and let the dough rest for 60 minutes, until risen and easy to roll out.

Mix the minced meat with the lamb tail fat, onion, green bell pepper, tomato, red pepper paste, tomato paste, pomegranate molasses, garlic, salt, black pepper, allspice, and olive oil until the topping is well combined.

Place the dough on a surface dusted with all-purpose flour, dust the top as well, and divide it into small, evenly sized pieces.

Shape each piece into a ball by gathering the edges together, then set the balls aside and cover them to keep them soft and prevent them from drying out.

Roll out each ball on a surface dusted with all-purpose flour into a very thin, almost translucent circle.

Drain any excess liquid from the minced meat topping, then spread it evenly over the dough circles, using all of the topping.

. Allow 10 minutes.