Start with the dough, in a large boxing bowl (or the stand mixer bowl) add water, yeast and sugar. Mix lightly with a fork and set aside until the yeast starts foaming, about 10-12 minutes.

Next, add the egg, yogurt and olive oil and whisk together. Then using a dough attachment of a stand mixer, slowly mix in flour on low-medium speed until a ball of dough forms.

Transfer dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky. Place the ball of dough in a bowl and let rest while you make the fillings.

At this point, pre-heat the oven to 400 degrees Fahrenheit.

While the dough rests, make the meat mixture. Drizzle olive oil in a skillet over medium heat. Add ground lamb and use a wooden spoon to start breaking up the meat. Cook meat until crust begins to form and it's about halfway cooked through.

Add in the chopped onion and cook for another 2-3 minutes, then add garlic and cook for another 1-2 minutes. Stir in pomegranate molasses and spices and continue cooking until meat is cooked through and is very aromatic. If there is excess fat, carefully drain that out. Once done, turn off heat and let mixture cool while you roll out the dough.

Once dough has rested and risen, divide into 2 and roll out to about ¼ inch thickness. Use a round cookie cutter (anywhere from 5-8 inches) to cut circles and place rounds on a lined baking sheet.

Top dough rounds with 1-2 tablespoons of meat mixture, gently pressing down so it stays. You can also bring the edges of the dough up to make little pockets for a different shape.

Bake savory pies at 400 degrees Fahrenheit for 18-20 minutes until dough is lightly toasted and golden brown.

Remove from oven and let cool for a few minutes before servings. Top with toasted pine nuts, fresh herbs and lemon wedges.