Berber Pie

Dough 

1. In a mixing bowl, proof yeast in 120-degree water until it starts to foam.
2. Using the dough hook of the mixer, mix half the flour into the yeast/water mixture.
3. Add the salt and olive oil and the remaining flour and knead with the dough hook until elastic, about 5 minutes.
4. Set aside and let rest for at least 30 minutes before dividing and rolling.
5. Divide dough into 4 4-ounce pieces and roll each into an 8-inch circle.

Spiced Onion Filling 

1. Sauté onions in butter over medium heat until translucent. Add all seasonings except cilantro and cook slowly for another 10 minutes.
2. Remove from heat and stir in the cilantro. Let cool.

Pie

1. To build Berber pies, brush the surface of the bottom crust with extra virgin olive oil.
2. Spread on the cooled spiced onions, leaving a 1⁄4-inch border. Lay the ham on top and then spread fig jam over the ham.
3. Lay the top crust over the filling and crimp the edge of the bottom crust over the top crust. Cut a couple of slits in the top crust for steam to escape.
4. Preheat oven to 400 degrees. Bake pies (preferably on a baking stone) for about 6−8 minutes, until crusts are golden brown.
5. Brush with extra virgin olive oil and sprinkle with sea salt. Let sit for a couple of minutes. Cut into wedges.