Arabic Empanadas

Dice the tomatoes, removing the seeds, and chop them finely. Do the same with the onions, green onions, and bell peppers.

Place all the vegetables in a bowl and add the ground beef. Pour in the lemon juice, and as the meat begins to lighten in color, season with Baharat, black pepper, and salt. Mix all the ingredients thoroughly until well combined.

Drizzle with olive oil, cover the bowl with plastic wrap, and let the filling rest in the refrigerator for one hour.

In a small bowl, combine the warm milk, sugar, and dry yeast. Stir with a fork and let it rest for a few minutes until it starts to foam and rise.

In a large bowl, mix the flour with the salt. Make a well in the center and pour in the yeast mixture. Begin kneading until you form a dough ball that no longer sticks to the sides of the bowl.

Knead the dough vigorously for about 15 minutes until it becomes smooth and elastic. Cover the bowl with plastic wrap and let the dough rise in a warm place.

Once the dough has risen, punch it down to release the air and knead again. Divide the dough into small balls about the size of an egg, and let them rest for another 20 minutes.

Flatten each ball of dough with the palm of your hand and roll it out into a disc using a rolling pin.

Place about two tablespoons of filling onto each dough disc. Moisten the edges of the disc with a little water and fold the dough into a triangular shape, leaving a small opening in the center.

Arrange the empanadas on a well-oiled baking tray and bake in a preheated oven at 200°C (392°F) for 15 to 20 minutes, or until golden brown.