Quarter <quantity>5</quantity> tomatoes, remove the seeds and small dice them

Small dice <quantity>2</quantity> onions

Add <quantity>1.2<unit>kg</unit></quantity> of ground meat and the diced onions to a bowl

Add the diced tomatoes and salt to taste

Add ground Aleppo pepper to taste

Add the juice of <quantity>3</quantity> limes

Mix well until everything is fully combined

Place the seasoned meat in the refrigerator until it’s time to use

Mix <quantity>80<unit>g</unit></quantity> of fresh yeast, <quantity>2<unit>tbsp</unit></quantity> of sugar and <quantity>1<unit>tbsp</unit></quantity> of salt until the yeast dissolves. Transfer to a large bowl

Mix <quantity>3</quantity> eggs with <quantity>3<unit>tbsp<</quantity> of water until homogeneous, and transfer to the bowl

Add <quantity>3/4<unit>cup</unit></quantity> of vegetable oil

Add <quantity>2<unit>cups</unit></quantity> of milk and salt to taste

Mix until homogeneous

Gradually add <quantity>500<unit>g</unit></quantity> of all-purpose flour, whisking constantly until homogeneous

Add <quantity>250<unit>g</unit></quantity> of softened butter and mix

Gradually add more all-purpose flour, mixing constantly, until the dough is no longer sitcks to your hands

Knead the dough until smooth

Transfer the dough to a work surface and portion into small balls

Grease a baking sheet with vegetable oil

Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Remove the meat from the refrigerator and squeeze to remove excess water

Open a portioned ball into a flat disk on your hand

Place a tablespoon of the meat in the center of the disk and close by pressing the edges together with your finger to form a triangle. Repeat with the remaining dough and meat

Place the sfihas on the greased baking sheet and bake for 10-15m until golden brown. The closed meat sfiha is ready

Enjoy it while it's still warm!