Anyone have experience with Syrian cooking?

My grandmother used to make the most amazing sfiha (Syrian pizzas) and I've been trying to come up with a recipe that closely captures hers. It's somewhat similar to keema naan in Indian cooking, however the issue that I've been coming up against is the meat that goes on top of the dough. It should be pretty light, not greasy or heavy, and definitely should not just be one patty stretched across the dough. Anyone here make sfiha? Anyone have any suggestions?

Thanks!
Olivia