Sfiha

Mix warm milk, warm water, sugar and dry yeast; let sit for 10–15 minutes until the mixture foams.

Add flour, salt and olive oil, knead into a soft, elastic dough and continue kneading for 5–10 minutes. Cover and leave in a warm place for 60–90 minutes, until the dough doubles in size.

For the filling, finely chop the onion and tomatoes, mix them with the ground lamb, paprika, ground cinnamon, ground black pepper and salt.

Punch down the dough, divide it into 24 balls and let rest under a towel for another 20 minutes. Preheat the oven to 230°C.

Roll out each ball into a thin round about 8–10 cm in diameter, place 1 teaspoon of the lamb filling in the center and spread it in a thin layer, leaving a narrow border.

If you like, shape the traditional square edges by pinching four points of the dough together; transfer the sfiha onto a baking sheet lined with parchment paper.

Bake at 230°C for 10–15 minutes, until the edges of the dough turn golden and the lamb filling is fully cooked through.

Serve the sfiha hot.