Lebanese closed meat pies with filling of meat, onions, tomatoes and spices.
In a bowl, combine the milk and water together and test the temperature with your finger, it should be only slightly warm (if it is too hot it will kill the yeast)
Add the sugar and yeast to the liquid and stir well until it dissolves. Leave for 15 minutes allowing the yeast to ferment and bubble
Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back a little when you poke it. If you are using a stand mixer knead for around 7 minutes
Add the mince meat and fry off on high heat pressing down with the back of your wooden spoon for around 10-15 minutes, draining any excess liquid that may arise.
Spoon on some meat filling one one side leaving a small margin, and fold over. Press down the edges with your fingers and either use a fork or your finger to crimp (see video)