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1
Prepare the dough by mixing the flour, sugar and yeast.
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2
Pour warm water and mix without kneading for a minute.
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3
Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container.
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4
Cover and let rise for 45 minutes.
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5
Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent.
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6
Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes.
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7
Finely chop the parsley and cilantro. Finely dice tomatoes.
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8
Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper.
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9
Simmer for about 15 minutes, stirring occasionally.
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10
In a dry skillet, toast the pine nuts, stirring constantly.
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11
Knead the dough for a minute, then divide it into fifteen equal balls.
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12
Spread each ball of dough into thin circles with a rolling pin.
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13
Place the dough circles on a baking sheet lined with parchment paper.
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14
Divide filling among all mini pizzas.
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15
Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough.
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16
Garnish with toasted pine nuts.
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17
Bake for about 10-15 minutes in an oven preheated to 400°F.
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18
Bi lahme ajin meat pies are ready when the crust on the edges is golden.
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19
Optional: drizzle pomegranate molasses over the top!
