In the bowl of a stand mixer, combine 3 cups of all-purpose flour, 1 cup of warm water, ¼ cup of olive oil, 2¼ teaspoons of instant yeast, 2 teaspoons of sugar, and 2 teaspoons of salt.
Mix on low speed for 1 minute, then on medium-low for 8-10 minutes, until smooth and only lightly tacky. Cover and let rise at room temperature for 1-1½ hours.
Meanwhile, for the filling, mix 450g of ground beef (95% lean), 2 finely diced Roma tomatoes, 1 small finely diced onion, ¼ cup of chopped parsley, and 1 tablespoon of olive oil.
Add 3 teaspoons of sumac, 2 teaspoons of Lebanese seven spice, ½ teaspoon of paprika, and ½ teaspoon of salt, and mix until combined.
Divide the dough into balls of about 30g. Rest them on a baking sheet lined with parchment paper for 30 minutes. Meanwhile, preheat the oven to 400°F / 205°C.
Roll each ball into a 5in / 13cm circle and divide the filling among them, about 2 tablespoons each in the center, leaving a 1in / 2.5cm border.
Fold up two opposite sides, then the other two, and pinch the corners into a square with four points. Arrange on baking sheets lined with parchment paper and bake for 15-20 minutes, until the tops are golden.
