Lahma Bi Ajoon - "Meat in Bread" or Meat Pie or "Sfih'a"

These meat pies originate in Syria, Lebanon, Jordan and Iraq. They are highly popular throughout the Middle-East. They vary from lamb to beef. I am not keen on lamb so I chose the beef version. I also omitted the cinnamon that is very common in meast throughout the Middle-east. I also omitted the pomegranate seeds, only because I did not have any on hand.
They are very easy to make. The dough very comfortable to work with. All in all they are easy to prepare and will defibately make them again. The addition of sesame seeds is my interpretation of how they should be.
Hope you like.
Sfih'a

Dough:
1 kg ap flour
2 TBS fast acting yeast
1 TBS salt
5-6 TBS Olive Oil
2 1/2 cups warm water

Knead about 10 - 15 minutes. Cover and let fremate till double in size.

Meat Mixture
1 large onion, chopped
500 grams chopped beef
1 tomato, chopped
3 cloves garlic, chopped
1/4 cup fresh parsley, chopped
2 TBS tomato paste
salt, pepper, paprika
50 grams pine nuts
sesame seeds

Mix all the ingredients, except the pine nuts and sesame seeds.
After dough has doubled inside, knead once again to let out air. Divide into approx. 10 - 12 balls and roll out into pita sized circles. Brush with olive oil and let stand till double in size. Make a "well" in the middle of each "pita". Sprinkle sesame seeds around the well. Take a golf sized ball of the meat mixturre and place in the "well". Sprinkle with the pine nuts.

Bake approx. 20 minutes on medium heat till meat is cooked and dough is golden.
Serve warm with tehina or labane.

Have a Wonderful Eid el Adha!!