Make the dough starter: warm the Milk and Water together until just lukewarm (about 37°C/100°F). Stir in the Instant Dry Yeast and Sugar and let sit 5–10 minutes until foamy.
Combine the dry ingredients: in a large bowl whisk together the All-purpose Flour and Fine Salt. Make a well, pour in the yeast mixture and Olive Oil, then mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
Prepare the filling: heat 1–2 tablespoons of olive oil in a skillet over medium heat. Add the Onion and Garlic and cook until softened and translucent.
Add the Ground Lamb and brown, breaking it up with a spoon. Once no longer pink, stir in chopped Tomatoes and cook until the mixture has lost most of its raw moisture.
Season the filling with Pomegranate Molasses, a splash of Lemon Juice, chopped Parsley, Ground Allspice, Ground Cinnamon, Ground Black Pepper and a pinch of Ground Sumac. Adjust salt to taste and simmer until the mixture is thick and slightly glossy. Remove from heat to cool.
Preheat the oven to 220°C (425°F) and line a baking sheet. Divide the risen dough into walnut-sized balls (about 24), flatten each into a 3–4 inch round, and press a shallow indentation in the center.
Spoon a tablespoon or two of the cooled lamb mixture onto each round and shape the edges into a loose open boat so some filling is exposed. Place on the prepared sheet and brush edges lightly with olive oil.
Bake for 10–14 minutes, until the dough edges are golden and the filling is bubbling. Remove from the oven and let cool slightly.
Serve warm, optionally with a simple sauce of Plain Yogurt whisked with a little Lemon Juice and a drizzle of olive oil, and sprinkle extra sumac or chopped parsley on top.
