In a large bowl, combine the warm milk, warm water, yogurt, oil, yeast, and sugar. Mix well until the yeast dissolves. Gradually add the flour and salt, mixing until a soft dough forms. Cover and let rest for 10 minutes.

Add the oil after the yogurt, milk, water, sugar, and yeast.

After adding the first 2 cups of flour with the salt, the dough will be slightly thicker than doughnut dough.

After the third cup, the dough will be soft.

For the meat: A clay baking dish gives the best flavor, but a regular glass baking dish (like Pyrex) works too. (Picture of all ingredients.)

In the baking dish, add the red and green bell peppers, onion, and garlic (cut the garlic into medium pieces). Add the spices and tomatoes, and mix everything well.

Onion and garlic after slicing lengthwise.

Spices.

After adding the tomatoes, mix the ingredients well.

Cut the meat into small pieces (smaller if using beef, medium-sized if using lamb). Place the meat on top of the vegetables in the dish, spreading it evenly. Add a little butter or ghee, distributing it over the four corners on top of the meat.

Butter or ghee distributed over the four corners of the dish.

Roll out the dough with a rolling pin until thin and large enough to cover the dish. Place it over the top and sprinkle with nigella seeds or black sesame seeds.

Roll out and cut the dough to fit the size of your baking dish.

Bake in the oven for 45 minutes at 400°F (200°C).

Remove from the oven, place on the table, open the bread topping, and serve the meat with the baked bread. Enjoy with rice, salad, or any kind of hummus or tahini salad.