To make the dough, heat water to 110 – 115 F.

Add sugar with ½ cup of the water and mix. Sprinkle yeast on top. Leave for 5 minutes, until it looks frothy.

In the bowl of an electric mixer, combine, flour, salt and olive oil.

Place in a lightly greased bowl and cover with plastic wrap and a kitchen towel. Leave to rise until doubled in size, about 1 hour.

Meanwhile, let’s prepare the filling.

In a large skillet, heat oil.

Add onion, garlic and tomato. Cook on high heat until the vegetables soften, stirring often, about 3 minutes.

Add lamb, coriander, cumin, paprika, sumac, allspice, and black pepper. Cook until the meat is cooked through.

Add tomato paste, water, pomegranate molasses and salt. Stir to combine. Cook for about 3 minutes on high heat until some of the liquid has boiled off, but the mixture should still be wet.

Set aside to cool. Divide the meat into 4 equal sized portions.

Preheat oven to 350 F. Line 2 cookie sheets with parchment paper and spray with non stick spray.

Turn dough onto a lightly floured board. Divide into 4 portions. With each portion, roll into a rectangle about 10’ x 6”.

Transfer rectangle to prepared cookie sheet.

Place one portion of meat in the middle. Fold in the sides, creating a small border and roll the border over to create a rim. At the ends, twist to seal and shape into a boat.

Repeat with the other 3 portions of dough.

In a small bowl, beat 1 egg with 1 tablespoon of olive oil.

Brush the pastry part of the pide with the egg wash.

Bake 35-40 minutes until golden brown and crusty.

Garnish by sprinkling some pomegranate seeds and pressing into the meat filling.