Combine the warm water, a pinch of sugar and yeast in a cup and let it rest for 5-10 minutes or until a little frothy or smells yeasty.

Combine the flour, sugar and salt in a large mixing bowl. Add in the yeast mixture and mix with a wooden spoon until the dough slightly comes together.

Knead in the bowl with your hands until there's no more flour left. Turn onto a floured work surface and knead until the dough is relatively smooth. If the dough seems sticky, sprinkle some more flour as you knead. Don't add too much - around 2-3 tbsp. The dough should be soft and a bit tacky.

Form the dough into a ball and place in an oiled bowl. Cover and let rest for an hour.

Combine the meat, onion (squeezed to remove liquid), pomegranate molasses and spices in a bowl and mix with your hands until thoroughly combined. Set aside.

Turn out the dough onto a floured surface and divide the dough into 8 balls and keep covered as you work with one at a time. Cover the dough with some flour as well as the surface and roll with a rolling pin. You should get a large, thin circle. If it sticks as you roll it out, sprinkle some flour and continue.

Take 1-2 tablespoon of the meat filling and spread over half of the circle, leaving about ½ inch from the sides empty. It should be an even, kind of thin layer of the mixture. Fold the other half over, creating a half circle, and press down the edges to seal. You can crimp the edges with a fork, and/or cut the excess with a knife or ravioli cutter wheel.

Heat up a large pan or cast iron skillet over medium heat. Brush some oil or butter on the surface.

Place the Qutab on skillet and cook for a few minutes on each side until golden and crispy. Repeat with all.

Remove from skillet and brush with additional oil or butter if desired.

Serve fresh with some yogurt or sour cream!