6 cups flour
1 tsp salt
1 tbsp sugar
2 tbsp instant yeast
¼ cup Dar Zaytoun Extra Virgin Olive Oil
½ cup yogurt
2 cups warm water
500 g ground mutton
6 tbsp tahini
½ cup chopped parsley
1 tsp cinnamon powder
5 cloves garlic, minced
3 onions, chopped
1 tsp paprika
½ cup fresh mint, chopped
2 tbsp pomegranate molasses
Salt and pepper
Pine nuts and pomegranate, to garnish
Preheat oven at 200°C.
Sift the flour over a large bowl. Add sugar, salt and yeast. Mix to combine.
Add cup of olive oil, 1 cup of warm water, and cup yogurt. Mix well with your hands or with a spoon until you get a soft, homogeneous mixture.
Brush the dough with olive oil, cover it with a cloth and let it rest for 2 hours.
In a large bowl, mix meat with tahini, garlic, onion, parsley, mint and pomegranate molasses. Add cinnamon, paprika, salt and pepper. Mix well to combine completely.
Divide the dough into 3-4 pieces. Roll each one on a flat surface sprinkled with flour. Roll each piece into a medium-size, slightly-thick circle. Form dough pies according to your needs.
Spread the meat mixture on each dough pie using a spoon.
Bake in the preheated oven for 15 minutes.
Garnish with pine nuts and pomegranate. Serve.