Prepare the dough by mixing together the flour, sugar and yeast in a large bowl

Pour warm water, not too hot, and mix without kneading for a minute

Add in the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edge of the bowl.

Cover and let rise for 45 minutes

Meanwhile prepare the filling:

In a sauce pan put the olive oil and fry the onions and garlic on medium heat until the onions are translucent.

Stir in the papika and seven spice blend, chili pepper and stir for a couple of minutes.

Add the lamb to the pan and mix well, add the herbs and tomatoes, salt and pepper to taste and let simmer for about 15 minutes, stirring occasionally.

In another pan dry roast the pine nuts until roasted taking care not to burn them by stirring constantly.

Preheat oven to 400 degrees

When the 45 minutes is up for the dough, knead it for a minute and divide it into 15 equal pieces.

roll each piece into a ball and roll out into a thin circle with a rolling pin.

Place the dough on a baking sheet lined with parchment paper

Divide the filling on top of each circle of dough.

Press the filling down with a fork so that it lightly adheres to the dough.

Garnish with the toasted pine nuts

Bake for 10-15 minutes

They are done when the crust turns golden on the edges.

Serve warm