Activate the Yeast
In a small bowl, mix the instant yeast with a pinch of sugar and a few tablespoons of warm water (not hot). Let it sit for 5–10 minutes until foamy—this confirms your yeast is active and ready to go.

Prepare the Dough
Start by adding the flour and salt to the bowl of a stand mixer fitted with a dough hook. Once activated, pour the yeast mixture into the mixer with the flour, then begin mixing on low speed. Gradually add the olive oil and warm water as needed, allowing the dough to come together slowly. Mix for about 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Adjust with a little more flour or water to achieve the perfect soft-but-not-sticky texture.

Let the Dough Rise
Once the dough is smooth and elastic, keep it in the same mixing bowl. Drizzle a small amount of olive oil into the bottom of the bowl and turn the dough around to lightly coat it—this prevents sticking and helps keep the surface soft. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for about 1 hour, or until it doubles in size.

Prepare the Meat Filling (While Dough Rises)
While the dough is rising, prepare the vegetable base for the filling. Add the onion, garlic, bell pepper, hot pepper, and tomato to a food processor. Pulse until finely chopped, but not puréed—be careful not to over-process, as the mixture should still have texture. Once chopped, transfer the mixture to a fine mesh strainer lined with a paper towel or clean cloth. Let it drain thoroughly to remove excess moisture. This step is key to preventing soggy sfeeha later on.

Mix the Meat Filling
Once the vegetable mixture is well strained, combine it with the ground beef and lamb in a large mixing bowl. Add the parsley, pomegranate molasses, salt, and 7-spice blend. Mix everything together until fully combined. If using toasted pine nuts, fold them in at the end. Cover and refrigerate the filling until you're ready to assemble the sfeeha.

Divide and Rest the Dough Again
Once the dough has doubled in size, transfer it to a lightly floured surface. Gently press it down to release any air bubbles, then divide it into equal portions—I made 19 pieces from this batch. Roll each piece into a smooth ball and place them on a parchment-lined tray or surface, making sure to leave space between each one. Cover them with a clean kitchen towel and let them rest for another 15 minutes. This second rest allows the gluten to relax, making the dough easier to shape without shrinking back.

Shape the Dough
After the dough balls have rested, it's time to shape them. Working one piece at a time, use your fingertips to gently press and stretch the dough outward, flattening it into a small circle directly where it sits. There’s no need to roll it out or move it—just press it in place to keep things simple and mess-free. Aim for a shape about 3–4 inches wide with slightly raised edges to help hold the filling. The dough should feel soft and elastic, making it easy to shape without tearing. If it resists, let it rest a couple more minutes before trying again.

Fill the Dough
Once your dough circles are shaped, it’s time to fill them. Using an ice cream scoop or a large spoon, place a scoop of the meat mixture directly in the center of each dough circle. Gently spread the filling outward using the back of the spoon or your fingers, leaving about ¼ inch of space from the edges. This border allows the dough to puff up slightly around the filling as it bakes, holding everything neatly in place. Be careful not to overfill—the meat should sit in a thin, even layer for even cooking and the best texture.

Bake the Sfeeha
Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper. Once the oven is hot, place the filled dough circles onto the tray, leaving space between each one so they bake evenly. Bake for about 12-15 minutes, or until the dough is golden brown and the meat is fully cooked and slightly caramelized on top. If you're baking multiple trays, use the middle and top racks, and rotate the trays halfway through—swap their positions and turn them front-to-back for even browning. Keep an eye on them toward the end—every oven is different!

Serve and Enjoy
Once baked, remove the sfeeha from the oven and let them cool slightly on the tray. Serve them warm with a side of cold yogurt for a classic, comforting combo.