I really like to combine tastes from different parts of my country’s neiborhood. The best to do is to use different spices and the same basic ingredients. The taste would be totally different…recently i visit one of the famous spice shops in the centre of Athens , in Euripidou str. and bought some sumac. Sumac is not at allspicy but has a nice lemony flavour that ideally matches with lamb and beef.  The following recipe is not a lahmacum recipe but tastes like that. Don’t worry,  the phyllo is very easy to make so do not hesitate to try the recipe. 
for the dough
3/4 cup tepid water
2 cups all-purpose flour ( use more flour if needed to make a non sticky dough) 
1/4 cup olive oil
1 shot vinegar
for the filling
1/4 kg minced beef 
3 onions, finely chopped
1 tsp dry chilli flakes
2 tsps sumac
1 pinch of cinnamon
olive oil
1/2 cup water
salt & pepper 
for the dip
5 tbsps strained yoghurt
2 tbsps dry spearmint 
some water
1. First of all, make the yoghurt dip by mixing the yoghurt with the spearmint. Add some water if needed to make the dip more runny. 
2. Mix in a medium bowl water, olive oil and vinegar and add salt and gradually the flour in order to make a non sticky and soft dough. Set aside the dough to rest for 1 hour. 
3. Heat some olive oil in a non-stick pan and add the minced beef. Brown it by stirring continuously and then add  the onions and the rest of the ingredients. Simmer for 1/2 hour and then let it cool. 
4. Divide the dough in small equal pieces and form small discs. Do not forget to sprinkle your surface with some flour to keep it from sticking. 
5.  Form small disks and with your hand and fill them with some minced beef. Bake the little pies for 30-40 minutes in a preheated oven ( 170oC) or until they become golden brown. 
Enjoy them with some yoghurt dip! 

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