For the dough, mix the yeast with the sugar in half cup warm water and leave aside for 5 minutes.

In a big bowl, mix the flour and salt.

Add in the yeast mix, the oil and 3/4 cup warm water. Knead well with wet hands till the dough you obtain is smooth.

Cover the dough with a cloth and leave to rise in a warm place until it doubles in volume (around 2 ½ hours).

Knead the dough again with floury hands and divide the dough into 6 balls and leave to rise for 30 minutes.

Use a rolling pin to flatten the dough balls into circles or oval shaped flat dough pieces (around 15cm in diameter each)

Place the flattened dough pieces on baking sheets and, for the last time, cover with a cloth and let rise for 30 minutes.

For the filling, in bowl, mix the meat, onion and pine nuts, season with all spices, saffron, black pepper, and salt. Finally add the pomegranate syrup and the labneh. Mix well.

Spread around 3 tablespoons of the filling on each flattened piece of dough.

Arrange in a baking tray and bake in a preheated oven to 475°F for 15 minutes, till the dough is brown and the meat is cooked.

Serve warm with yogurt on the side.