Lebanese Meat Pies (Sfeehas)

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1. 1Step 1: In a large mixing bowl, whisk together the flour, powdered milk, salt, yeast, and sugar. Make a well in the center and add the oil and eggs. Stir with a wooden spoon or dough whisk while adding the warm water. When the dough comes together, check that it isn't dry; if it is, add 1-2 tablespoons of room temperature water and bring it together. Turn the dough out onto a clean work surface and knead 6-8 times. When it comes together but doesn't hold its shape, place it in a bowl and loosely cover with plastic wrap. Let rise in a warm place for 1 hour.
2. 2Step 2: Heat the ghee in a large skillet over medium heat. Sauté the onions for 3 minutes or until translucent. Add the ground beef and cook, crumbling, until cooked through, about 7-8 minutes. Increase heat to medium-high, add the tomatoes, and cook 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.
3. 3Step 3: Position a rack in the center of the oven and preheat to 425ºF. Divide the dough into 16 (for large) or 32 (for small) pieces. Roll out each dough ball 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.
4. 4Step 4: Let the pies rest for 15 minutes before baking. Bake for 12-15 minutes or until they start to turn lightly golden brown. Mine took exactly 12 minutes. Serve warm with yogurt, or a tahini dip and lemon wedges.