Sfeeha

Ingredients:

Baking:

Preheat the oven to 475° F. Grease 3 pans (enamel pans will work the best).

Spread flour over a rolling surface. Roll out one of the one pound balls, and roll it thin. Use a cookie cutter type of tool with approximately an eight inch diameter to cut the dough into smaller circles. Place the filling on the circles, leaving a visible rim of dough.

Fold up two flaps of dough from opposite sides and pinch them together by forming a point at the outer rim, and working your way toward the center. After you reach the center, fold up the back flap, and pinch that flap together with the other two, without completely closing the center. The end result should be a triangular shape wrapped around the filling with a small hole in the top where you can still see the filling.

Place the wrapped sfeeha in the greased baking pan. Place the baking pan in the bottom rack of the oven and bake the sfeeha for about 9 to 10 minutes or until the bottoms are golden brown. Move the same baking pan to the broiler, so the flame will be above the sfeeha, and bake them until the tops are golden brown.

Notes:

I haven't tried it myself, but I'm told that raw pizza dough, from a bakery or grocery store, can be used for this recipe.