Sfeeha

1 1/4 cups warm water (110 F, 45 C)
1 (1/4 oz) pkg active dry yeast (1 Tablespoon)
1 teaspoon sugar
4 to 4 1/2 cups all-purpose flour
1 teaspoon salt
3 Tablespoons olive oil
1 egg yolk, slightly beaten
Savory Filling:
2 cups chopped onion
1 Tablespoon salt
3/4 Ib ground lamb
1 small tomato, diced
1/2 green bell pepper, finely chopped
3 Tablespoons chopped parsley
3 Tablespoons lemon juice 2 Tablespoons wine vinegar
1 Tablespoon tomato paste
1/8 teaspoon red (cayenne) pepper
1/8 teaspoon ground allspice
2 Tablespoons pine nuts

In a large bowl, stir together water, yeast and sugar. Beat in 2 cups flour, salt and oil; let stand 10 minutes. Stir enough of remaining flour to make a soft dough. Knead until smooth and elastic. Let rise in a warm place until doubled in bulk. Punch down dough; shape into 16 balls. Let rise until doubled.

To make Filling: Sprinkle onions with salt; let stand 30 minutes. Then puree. In a greased skillet, cook and stir ground lamb until lightly browned. Drain well. Stir in pureed onion, tomatoes, pepper, and seasonings. Simmer until liquid is reduced. Add nuts.
To complete: Roll raised dough balls into 4 inch circles; brush edges with egg yolk. Spoon 3 Tablespoons filling onto each circle. Pinch together over filling. Let rise 30 minutes on a greased baking sheet. Bake 30 minutes at 424 F.

Makes 16 rolls.