1. For the dough, combine flour, salt, sugar and yeast in dough mixer until you get a homogeneous mixture. Incorporate water while mixing. Mix for about 15 minutes. Pour in the olive oil. Mix for 5-7 minutes.

2. Let it rest for 10 minutes. Store in the fridge overnight in a tightly sealed plastic container.

3. For the filling, add the tomatoes and onions to the meat and grind again.

4. Store in the fridge overnight in a tightly sealed plastic container.

5. The following day, remove from the fridge, and place in a strainer; to allow excess water to drain.

6. Remove to a mixing bowl; add grenadine syrup, labne, apple vinegar, black pepper, and cinnamon. Let it rest for half an hour.

7. To assemble, flatten the dough (10g/pcs).

8. Cut in round shapes using a 70mm circle. Pour 12-15g of meat preparation in the middle of dough and seal the four edges to get a squared shape.

9. Add 2 pieces of pine nuts. Let it rest 10 minutes.

10. Bake in pre-heated oven at 200°C for 10 to 15 minutes.