Step 1

In a bowl, combine the milk and water together and test the temperature with your finger, it should be only slightly warm and if it is too hot it will kill the yeast. Let it cool if necessary.

Step 2

Add the sugar to the water milk mixture along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble

Step 3

In a large bowl, add the salt and flour, oil and yeast liquid and bring together. If the dough is too dry add a tablespoon at a time of warm water until you have a smooth ball

Step 4

Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it

Step 5

Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp cloth, leave to rise in a warm place for at least 2 hours or until doubled in size

Step 6

With floured hands knock back the dough and shape into a ball. Divide into small golf sized balls. Cover with a muslin cloth and leave for another half hour

Step 7

As the dough proves for the second time prepare your mince meat mixture by adding the meat, onion, tomato, salt, seven spice and pepper to a food processor and blending to a fine mixture

Step 8

Turn on the oven on the highest setting (usually 230°C)

Step 9

Roll the small dough balls into very thin rounds (approx 3 mm) which can fit into the palm of your hands. Add a small teaspoon of mixture and pinch the four corners into the traditional sfeeha shape. Transfer to a non stick tray.

Step 10

Bake for 10-15 minutes until golden, turning half way if necessary to get an even bake

Step 11

Serve immediately