Ingredients:

  • 500g All-purpose flour
  • 7g Active dry yeast
  • 10g Granulated sugar
  • 8g Fine sea salt
  • 300ml Warm water
  • 30ml Extra virgin olive oil
  • 500g Extra-lean ground beef (90/10)
  • 2 medium yellow onions, grated and drained
  • 3 cloves garlic, minced
  • 2 medium Roma tomatoes, finely diced and strained
  • 1 tbsp Lebanese 7-spice
  • 3 tbsp Pomegranate molasses
  • 0.25 cup Toasted pine nuts
  • 0.5 tsp Himalayan pink salt

Instructions:

  1. Bloom the yeast by combining warm water, sugar, and active dry yeast in a small bowl. Let sit for 5-10 minutes until foamy.
  2. In a stand mixer, combine flour, sea salt, olive oil, and the yeast mixture. Knead until a smooth, elastic dough forms.
  3. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for approximately 1 hour or until doubled in size.
  4. Prepare the filling by mixing the lean ground beef, drained onions, strained tomatoes, minced garlic, 7-spice, pomegranate molasses, and pink salt.
  5. Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper.
  6. Divide the dough into 24 equal balls. Roll each into a small circle and place on a baking sheet.
  7. Spread a generous tablespoon of the meat mixture onto each dough circle and press down firmly. Top with toasted pine nuts.
  8. Bake for 15 minutes until the crust is golden brown and the meat is fully cooked through.