Prepare the Dough:
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit until foamy, about 10 minutes.
In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture, milk, oil, and egg. Mix until the dough comes together.
Turn out onto a floured surface and knead until smooth and elastic, about 8 minutes. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Prepare the Meat Filling:
In a skillet, cook the ground beef or lamb over medium heat until browned. Drain excess fat.
Add the chopped onions, tomatoes, and pine nuts to the meat, cooking until the onions are translucent.
Stir in allspice, cinnamon, black pepper, and salt. Remove from heat and add lemon juice and parsley. Allow the filling to cool.

Assemble the Esfihas:
Preheat the oven to 375°F (190°C).
Punch down the risen dough and divide it into small balls (about the size of a golf ball).
On a lightly floured surface, roll out each ball into a circle, about 4 inches in diameter.
Place a tablespoon of the meat filling in the center of each circle. Pinch the edges together to form a triangular shape, leaving the center open to expose the filling.

Bake the Esfihas:
Bake in the preheated oven for about 15-20 minutes or until the dough is golden and cooked through.

Serve:
Serve the Esfihas warm or at room temperature. They're excellent with a side of yogurt or a simple green salad.