Spiral Meat Pies/Yafawi Sfeeha- A Palestinian Dish

For the dough Ingredients:... To make the dough: 3 cups all-purpose flour. 1 teaspoon salt 1 tablespoon sugar 3 tablespoons powdered milk (you can use warm milk, you will need less water if using milk) 3 tablespoons vegetable oil About 1 cup warm water for kneading Melted ghee (or olive oil) to stretch the dough (ghee gives a great texture and flavor). Method: Mix flour, salt, sugar, powdered milk and vegetable oil then start adding the warm water until you get a tender and slightly sticky dough. Form the dough into small golf-ball-sized balls. Place on a baking sheet that is very well greased with ghee or olive oil and pour some more (oil or ghee) over dough. Cover and let rest at room temperature for few hours at least (or overnight). Prepare filling in the meantime. After you have your filling ready, use some of the ghee to brush a round tray. Take one piece of dough, and using your hands, gently start spreading it as thinly and evenly as possible. Once that is done fold, the upper side to the middle, then fold the opposite side to the middle as well. Spread your filling in a long line across the dough. Roll like a long tight rope making sure that it is tight enough to ensure no filling escapes. Then taking one end start rolling the rope towards the inside in a spiral shape. Put some more ghee on your baking sheet and place the done pie onto the baking sheet. Continue making the rest of your pies using ghee to keep it nice and moist. Preheat oven to moderately hot 400°F and bake the pies for 15-20 minutes till golden brown. Serve hot. Meat filling Ingredients: 1 pound ground beef/lamb 1 medium onion, minced ½ teaspoon salt ½ teaspoon pepper 1 teaspoon garam masala ¾ teaspoon lemon zest and ¼ teaspoon pepper 1 tablespoon pomegranate molasses Method: In a skillet over medium heat, cook meat until no longer pink and water has evaporated. Add onion and cook till it becomes tender. Season the mixture and add spices. Remove off heat and add lemon zest, pepper, and pomegranate molasses. Let the filling cool completely before stuffing the pies. Happy Cooking!