First, prepare the filling: Grate the onion, tomatoes, and bell pepper finely. Add them to the ground beef and mix well. Add the tomato paste, pomegranate molasses, salt, pepper, and oil. Finally, add the chopped parsley and mix everything thoroughly with the meat. Let the mixture chill in the refrigerator for 30 minutes.

Meanwhile, make the dough: Add the flour, yogurt, and oil to a bowl. Rub them together well so the flour is fully coated. Gradually add the warm water and knead until a soft, non-sticky dough forms.

Start shaping the Lahm Bi Ajeen right away; there's no need to let the dough rest. Take a small ball of dough, dust it with flour, and roll it out very thin.

Heat a nonstick skillet over the stove. Place the rolled dough in the skillet and spread a spoonful of the filling evenly on top. Let the bottom cook until it starts to brown, then remove it and place it on a baking sheet.

Repeat with the remaining dough and filling, arranging them on the baking sheet. Bake in the oven with only the top heat on for a short time, just until the tops are cooked. Remove from the oven, let them cool slightly, and cover with a clean towel to keep them soft. Continue until all the dough and filling are used. Serve with Ayran (yogurt drink) or salad. Enjoy!