صفيحة اليافاوية

We dice red onion, red and green peppers, and finely chop garlic and cilantro.

We squeeze lemon juice, add olive oil, ground red pepper, and salt, then mix to make chimichurri sauce.

We heat olive oil and sauté onion and garlic until soft, then add minced meat and cook until browned and done.

We add pomegranate molasses, sumac, salt, bahar ma’booj, and seven spices, then mix well.

We place a phyllo sheet on the work surface, brush with olive oil, place a line of meat filling along the sheet, and roll into a spiral.

We place the stuffed phyllo rolls in a foil-lined baking tray, drizzle with olive oil and sesame seeds, and bake in a preheated oven at 180–200°C until golden and crispy.

We place a layer of mashed chickpeas in the serving plate and spread evenly.

We bake the meat-stuffed sfiha over the chickpea layer.