Lajmayin, spicy beef patties

Ingredients

• 1 kg of plain white flour, type 000
• 50 g of yeast
• 1 teaspoon of sugar
• 6 tablespoons of olive oil
• 1 tablespoon of fine salt
• Warm water, in sufficient quantity
• 1 kg of lean ground beef
• 200 g of tomato puree
• Juice of 2 lemons
• 1 large onion, grated
• salt
• Spices
• 1 teaspoon of Jamaica (dried hibiscus, in powder form)

For the dough, first dissolve the sugar and yeast in a cup of warm water. In a saucepan, form a mound of flour with the salt in the center and create a well. Pour in the oil, then gradually add the warm water with the yeast. Mix until a soft and even dough forms. Cover and let rise for 1 hour and 30 minutes.

For the filling, mix the meat with the remaining ingredients. Cover and let it marinate in the refrigerator overnight, then form the meatballs.

For assembly, place the dough on a clean surface and cover it with a damp cloth. Let it rise for 15 minutes.

Using the raised edges, form thin discs about 2-3 mm thick and approximately 8 cm in diameter using a rolling pin. Place a small amount of filling in the center, then spread it evenly with your fingers, leaving a 1 cm border.

Place them on oiled baking sheets and bake at 200 °C until golden brown.