فطاير لحمة بطريقة ما جربتوها من قبل! السر كله بمكوّن واحد!😉

Ingredients First: Dough ½ cup milk (at room temperature). 1 small egg. 1 heaped teaspoon sugar. 1 teaspoon instant yeast. 1½ tablespoons olive oil (or vegetable oil or melted butter). ½ cup boiled and finely mashed potato. 2⅓ cups all-purpose flour (approximately, as needed). ½ teaspoon salt. Second: Meat Filling 400g ground beef (approximately 10% fat). 1 large onion, grated with its juice. ½ tablespoon pomegranate molasses. 1 tablespoon tomato paste. Salt to taste. 1 teaspoon paprika. A pinch of allspice. ½ teaspoon ground cinnamon. A pinch of ground cloves. A pinch of nutmeg. ¾ teaspoon black pepper. Chili pepper to taste. For the coating: 1 egg. A little milk. A pinch of salt. A generous amount of lightly toasted sesame seeds. Preparation: For the dough: Mix the milk, egg, sugar, yeast, and oil. Add the mashed potato and salt. Gradually add the flour and knead for 3-4 minutes until you get a soft, smooth dough. Cover the dough and let it rest for 10 minutes. Divide it into 4 equal balls. Shape each ball well, then cover and let it rise for about 35 minutes. For the filling: Mix the ground meat with the grated onion and its juice. Add the pomegranate molasses and tomato paste. Add all the spices and salt. Mix well until the ingredients are combined. For shaping the pastries: Flatten each ball of dough with your hands or a rolling pin. Place a generous amount of the filling in the center. Seal the dough tightly. Turn the pastry over so the seam is facing down, then gently flatten it to distribute the filling. Brush the top with the egg and milk mixture. Coat the top with sesame seeds and press them gently to adhere. Transfer the pastries to a baking sheet. Using a sharp knife or razor blade, make a slit in the center, then widen the opening slightly to expose the filling. Brush the edges of the pastry with a little of the egg mixture. Let the pastries rest for 10 minutes before baking. Bake: Preheat the oven to 180°C (350°F). Bake the pastries on the middle rack for approximately 20 minutes, or until they are a beautiful golden brown. Serving: Serve warm with a squeeze of lemon. If desired, add cheese on top of the filling before baking. The pastry is fluffy and soft thanks to the potatoes, and the filling is rich and flavorful with a hint of pomegranate molasses.