Start by making the dough

1. In a small bowl whisk together the yeast and 1/2 cup warm water and set aside for 5 minutes or until the yeast forms bubbles on the top.
2. In the meantime sift the flour in a large bowl, add sea salt and sugar, and mix well. Then add in the vegetable oil, yeast mixture, and yogurt. Slowly add in the other 1/2 cup of water while continuing to mix. If at any point the dough begins to become sticky, stop adding water. The proper amount will depend on the warmth and humidity in your kitchen, so it's ok if you don't add in the entire half cup.
3. Knead the dough until all ingredients are combined, but don't over knead because you don't want to over-develop the gluten.
4. Cover the dough in plastic and followed by a large towel, set aside at room temperature for 2 hours (the dough should double in size).
5. Note: For the best result, make the dough 24 hours before making the pies, if you have time.

For the filling

1. Combine raw lamb, finely diced onions, green peppers and tomatoes.
2. Season with Arabic Seasoning, sea salt and black pepper.
3. Add pepper flakes (optional).

Assemble

1. Shape the dough in small golf ball sizes shape.
2. Use a rolling pin flatten out the dough.
3. Add 1 tablespoon of the lamb mixture on top of the dough.
4. Shape the meat pie into a square shape (this is the traditional way) and pinch the corners together using your fingers.
5. After finishing shaping all the pies, preheat the oven to 350℉ / 176.6℃ degrees.
6. On a sheet pan add 1 tbsp of olive oil and place the Safiha pies.
7. Drizzle olive oil on top of the pies as well.
8. Bake on the middle rack for 30 minutes or until the pies are golden and crispy.
9. Serve the dish hot or cold with fresh lemon juice and plain yogurt.