Musakhan Pie (Sumac Chicken Stuffed Bread)

Make the dough: mix the flour, powdered milk, sugar, yeast, yogurt, salt, and oil; knead into a smooth dough and let it rise for about 1 hour.

Make the filling: boil the chicken breasts and shred them. In a pan with olive oil, saute the chopped onion with the chicken, salt, black pepper, seven spices, cumin, and sumac for a few minutes until combined. Finish with a squeeze of lemon, a dash of pomegranate molasses, and pine nuts if you like.

Shape the dough around the filling into pies.

Brush the tops with the milk-and-coffee mixture for color.

Bake at 200C (390F) until browned on the bottom, then brown the top. Serve warm.