Make the Dough
Combine the warm water, sugar and yeast in a bowl. Add the flour and salt and mix together until well combined. Transfer the dough to a floured surface and knead the mixture until sticky.
Add the olive oil and continue kneading until the dough becomes soft and smooth and lightly sticky without leaving any dough on your fingers.
Transfer the dough to a lightly greased and allow it to proof until doubled, about 90 minutes.
Remove the dough and divide into 30 pieces and reshape to round balls. Let sit in an oiled tray until doubled, about 30 minutes.
Make the stuffing
In a medium size pan over medium heat, heat the olive oil and cook the onions until soft and translucent, about 10 minutes.
Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Fold in the tomatoes and parsley, then season with salt, 7 Spice, sumac and cinnamon.
Assemble & Cook
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Roll out the dough in 4-5 inch circles. Place 2 tablespoons of the mixture inside each circle.
Hold two ends of the dough and seal them together over the filling, pinching the dough together to help bind. Fold the last side up to meet the first two sides, pinching the dough together with the first two sides to bind.
Bake for 15-20 minutes until the tops are golden brown.
Serve warm on their own or with plain whole milk yogurt as a dip.
NOTES
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