Ba’albek, a town in Lebanon’s Bekaa Valley known as Heliopolis in ancient times, is home to some of the best preserved and largest Roman ruins in Lebanon, including the Temple of Bacchus and The Stone of the South. In addition to some of the country’s most breathtaking antiquities, this majestic city is also home to Sfiha, mini, meat-filled square pastries baked in a traditional clay tanour oven. While my version uses a conventional oven, the slightly spicy tahini-laced lamb filling is true to the original Sfiha recipe and different than the other meat pies in this chapter. Serve as a snack, as part of your mezza, or alongside a main meal—just make sure you make a lot, because there will surely be none left! I like to serve them with Khayer b Laban (Cucumber-Mint-Yogurt Sauce, here) and Khyar wa Banadoura (Cucumber, Tomato, and Fresh Herb Salad, here), but they are just as good eaten plain, piping hot from the oven! 
MAKES TWENTY FOUR TO THIRTY 4-INCH PASTRIES
2 pounds Ajin (here), at room temperature
¼ cup unbleached, all-purpose flour, for the work surface and dough
¼ cup extra-virgin olive oil
LAMB FILLING
1 pound finely ground lamb
1 medium yellow onion, finely minced
1 small bunch fresh flat-leaf parsley leaves, finely minced
1 small bunch fresh mint leaves, finely minced
1 long hot red pepper, seeded and finely minced
1 large ripe tomato, seeded and finely minced
2 tablespoons tahini (sesame seed paste, see here)
2 tablespoons pomegranate molasses (see here)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon ground allspice
1 tablespoon freshly squeezed lemon juice
1 cup pine nuts
Preheat the oven to 450°F.
Lightly flour a large work surface or cutting board, place the dough in the center of the board, and lightly sprinkle it with flour. Using a dough cutter or sharp knife, cut the dough in two equal halves.
Place one dough half into the palms of your hands and tuck it under itself. Then, stretch it out into a smooth, flat round, and roll it out on the work surface until it is 16 to 18 inches in diameter and about ¼ inch thick. Be sure to release any small air pockets in the dough.
Using the rim of a small bowl or glass, cut out small rounds, 4 inches in diameter, cutting as many as you can and leaving as little excess dough as possible. Place the rounds of dough onto a lightly floured surface and set aside while you repeat with the remaining dough half.
Then, make the sfiha filling: Combine the meat, onions, parsley, mint, hot red pepper, and tomato in a large mixing bowl. Add the tahini and pomegranate molasses to the mixture and season it with salt, pepper, and allspice. Finally, add the lemon juice and thoroughly mix the ingredients together with your hands, until they are well incorporated and a smooth, pastelike consistency.
Take 1½ to 2 tablespoons of the meat mixture and place it into the center of each dough round. Take two corners of the dough and tightly pinch the edges together. Then, take the other two corners and do the same so that you form a small square with an opening in the center. Securely squeeze all four seams together so that the meat mixture does not escape. Finish by placing ¼ teaspoon of untoasted pine nuts on top of the meat.
Lightly brush two large baking sheets with olive oil. Place half the sfiha on each baking sheet, making sure there is space between each meat pie. Transfer the baking sheets to the top and bottom racks of the preheated oven and bake the sfiha for about 15 minutes, or until the meat is cooked through and the pine nuts are golden and toasted. The dough will be crisp and browned.
Turn off the heat and immediately remove from the oven. Brush each pastry with olive oil on the top and sides, and serve piping hot.
Note You will need a rolling pin, preferably a thin Arabic one (see here), and a small round bowl or glass, 4 inches in diameter.
Variation 
If you prefer, you can use 80/20 percent lean ground beef.
