DOUGH: Add the dry ingredient for the dough to a large mixing bowl. Whisk to combine. Make a well in the center, and add oil and eggs. Using a wooden spoon or dough whisk, stir as you add the water. When the dough comes together, make sure it isn't dry. If it is, add another 1-2 tablespoons of room temperature water, bring it together, then dump it out on a clean work surface. Knead it 6-8 times. When it comes together but doesn’t hold its shape, place it in a bowl and loosely cover it with plastic wrap. Let rise in a warm place for 1 hour.

FILLING: Heat the ghee in a large skillet over medium heat. Sauté the onions for 3 minutes or until translucent. Add the ground beef, cook and crumble until the meat is cooked through, about 7-8 minutes. Kick the heat up to medium-high, add the tomatoes, and continue cooking for 8-9 minutes or until the tomatoes wilt and the liquid dries out. Add the kosher salt, cinnamon, allspice, cayenne, sumac, tahini, and pomegranate molasses. Let cool for one minute. Turn off the stove, then add the lemon juice and parsley. Let the filling cool to room temperature.

ASSEMBLE: Position a rack in the center of the oven and preheat the oven to 425ºF. Divide the dough out into 16 (for large) or 32 (for small pieces). Roll out dough balls on a lightly floured work surface into a 4-6 inch circle. It’s okay if the dough feels a little oily, don’t add more flour. Place 2 tablespoons of filling for large sfeehas and 1 tablespoon for mini ones. Grab 2 ends and bring them to the center over the filling. Pinch the seam together to create a seal. Stop at the center and bring the last side up and pinch it down the sides to create a triangle. Place on a parchment-lined baking sheet. Bake 6 large per sheet pan or 12 small.

BAKE: Let the pies rest for 15 minutes before baking. Bake for 12-15 minutes or until the start to turn lightly golden browning. Mine took exactly 12 minutes. Serve warm with yogurt, or a tahini dip and lemon wedges.