For the filling, place a frying pan over a high heat, add the oil, onion, garlic with a generous pinch of salt and cook for 2 minutes. Add the Baharat, cumin and lamb and keep over the high heat with a little more salt add, cooking until the mince has broken up, browned and is cooked through but not dry.
Stir through the pomegranate molasses, nuts, adjust the seasoning, cook for 1 minute longer then allow to cool. This can be made up to 3 days
For the dough, combine the dry ingredients, mix well then add the oil and water, mix well to form a smooth dough and Knead for 3 minutes. Wrap the dough and let rest for 10 minutes.