• Calories: 300-400 kcal
• Protein: 20-25g
• Fat: 15-25g
• Carbohydrates: 30-40g

Nutritional values are estimates and can vary significantly depending on factors such as ingredient brands, portion sizes, and cooking methods.

Dough:

• Combine all dough ingredients in a bowl.
• Knead the dough well until smooth.
• Cover the dough and place it in a warm place to rise until doubled in size.

Filling:

• In a food processor, process the onion, parsley, garlic, and green bell pepper until finely chopped.
• Add the processed vegetables to the lamb mince.
• Add the pomegranate molasses, NOOR Sunflower Oil, salt, paprika, and black pepper. Mix well.

Assembly and Baking:

• Preheat your oven to (180C/350F).
• Roll out the dough like a pizza or form small individual pies.
• Add a portion of the meat mixture on top of each dough piece.
• Bake in the preheated oven until golden brown and cooked through (approximately 20-25 minutes).
• Once baked, drizzle more pomegranate molasses on top and garnish with pine nuts (optional).

Servings:

• Makes approximately 10-12 small pies or one large pizza-sized pie, serving 4-6 people