How to cook
Dissolve the dry yeast in the cool water with the sugar and leave it to bubble. In the middle of the flour, pour in the yeast, salt, olive oil and knead a soft dough. Leave in a warm area for 40 min. to rise.
Heat the oil in a pan, braise the finely chopped green onions, add the mince, stir until breaks up into crumbs and season with the ground cumin, oregano, savory. Leave it to cool. Mix together 2 tbsp tomato paste and a little olive oil in bowl, while stirring.
Roll out the risen dough into a round sheet onto a floured surface and cut out circles with a glass 2 3/4″ (7 cm) in diameter. Flatten each one slightly with your fingers and smear with the diluted tomato paste using a brush.
Fold down the middle and put 1 tbsp of the filling. Arrange them in a tray next to each other until you've filled it. If you don't have enough circles, knead again, roll it out and cut out more circles.
Bake in a preheated 356°F (180 °C) oven about 25-30 min. Take the pita out, sprinkle with fresh dill and serve on the holiday table with a salad of your choice!