Lajmayin

Ingredients:
Mass:
1 kg of 0000 flour
50g of yeast
1 teaspoon of sugar
6 tablespoons of olive oil
1 tablespoon of fine salt
Warm water

Stuffed:
1 kg of lean minced meat
200g of tomato puree
Juice of 2 lemons
1 large grated onion
Salt, baharat
1 teaspoon of hibiscus

Procedure:
Preparation (the filling is prepared the day before)

For the dough,

Preheat the oven to its highest setting for 5 minutes, then turn it off. Dissolve the yeast and sugar in a cup of lukewarm water (lukewarm, not hot, as hot water will kill the yeast). In a saucepan, form a well with the flour and salt, add the oil to the center, and gradually incorporate the lukewarm water with the yeast until you have a soft, smooth dough. Cover the pan, place it in the oven (it will be warm), and let it rise for 30 minutes.

For the filling
Mix the meat with the rest of the ingredients, and let it marinate overnight in the refrigerator in a covered bowl.

To assemble, on a floured work surface, form small balls of dough and cover them with a tea towel; let them rise for 15 minutes. With the risen balls, roll out thin discs with a rolling pin to a thickness of 2 or 3 mm and approximately 8 cm in diameter. Place a small amount of filling in the center of each disc and press it down with your fingers to evenly cover the dough, leaving a border of about 1 cm. Place on greased baking sheets. Bake in a 200°C (390°F) oven until golden brown.