Instructions

1. Activating the Yeast

   In a deep bowl, dissolve the yeast and sugar in half a cup of warm water and let it activate for five minutes. · 5 min
2. Preparing and Proofing the Dough

   Add the flour, one teaspoon of salt, oil, and the remaining water gradually; knead well for eight minutes until the dough becomes smooth and elastic, then cover and let it rest and rise for thirty minutes. · 30 min
3. Preparing the Meat Filling

   In another bowl, mix the minced meat with the onion, drained tomatoes, pomegranate molasses, tomato paste, half a teaspoon of salt, seven spices, and black pepper until the ingredients are completely combined.
4. Preheating the Oven

   Preheat the oven to the highest possible temperature (around 250°C), placing the baking sheet inside the oven so it gets very hot. · 10 min
5. Rolling the Dough

   Divide the dough into equal small balls and roll each ball out on a floured surface until very thin, in a circular or oval shape.
6. Spreading the Filling

   Spread a very thin layer of the meat filling over each dough disc, pressing it firmly with your fingertips so it adheres well, then scatter pine nuts on top.
7. Baking

   Carefully transfer the discs onto the hot baking sheet and bake for 6 to 8 minutes until fully cooked, browned along the edges, and crisp on the bottom. · 7 min

Nutrition / serving

Chef's tips