These open-faced Arab meat pies, a kind of small pizza, also called laḥm bi’l-'ajīn, are made with Arabic-styled dough. Some don’t mix yogurt into the dough, but I find it gives softness to it. The version my mom makes at home for the filling is little different than all the ones you may read about, I think it’s the way her mom used to make back in Hebron, although the pomegranate molasses is definitely a Syro-Lebanese touch. The filling is made with spiced lamb or beef, onions, spices, and tomatoes, and basic thing is tahina paste. The name ṣfīḥa comes from the root word meaning to flatten.
Fried pinenuts can be added to the meat filling if you wish. give a great crunch.