To prepare the dough: Mix the ingredients together, then gradually add about 1 cup warm water (240 ml) and knead for 15 minutes. Cover the dough well and let it rise for 1 1/2 to 2 hours.

To prepare the filling: Sauté the ground meat, then add the onions, salt, and black pepper. Cook over low heat for 30 minutes. Once the meat and onions are cooked, add the pomegranate molasses, tahini, and dried mint. Remove from heat.

Return to the dough. Divide it into small balls and place them in vegetable oil for 15 minutes. Lightly oil your work surface, roll out each dough ball, and place on a baking sheet. Add the filling and bake at 320°F (160°C) until cooked through.