In a stand mixer, combine flour, warm water, olive oil, yeast, sugar, and salt on low for 1 minute. Then, ramp up to medium-low for 8-10 minutes until the dough is soft and slightly sticky.

Lightly oil a bowl, place the dough inside, and cover it with a damp towel. Let it rise in a warm spot for 60-90 minutes until it has doubled in size.

Divide the risen dough into around 20 equal pieces, shaping them into small balls (about 30 grams each). Arrange them seam-side down on a parchment-lined baking sheet for 30 minutes.

In a large bowl, mix the ground beef, diced tomatoes, onion, parsley, olive oil, sumac, 7 spice, paprika, and salt until everything is well combined.

Set your oven to 400ºF. While it’s heating, grease a baking sheet with olive oil to prevent sticking.

Roll each dough ball into a 5-inch circle. Place 2 tablespoons of the meat filling in the center of each circle, leaving about 1 inch of space around the edges.

Fold up two opposite sides of the dough, then the other two sides, pinching tightly to form a square shape that encloses the filling securely.

Arrange the pies on the oiled baking sheet and bake for 15-20 minutes, or until they are golden brown and irresistible.

Enjoy these delicious pies straight from the oven, optionally pairing them with a dollop of plain whole milk yogurt.