In a large mixing bowl, combine flour, salt, and instant yeast. Add warm milk, olive oil, and mix until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 1 hour until doubled in size.

While dough rises, prepare the filling. Heat olive oil in a large skillet over medium-high heat. Add diced onions and minced garlic, sautéing for 3-4 minutes until softened and fragrant.

Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned, stirring occasionally. Season with salt, black pepper, cumin, cinnamon, and paprika.

Stir in diced tomatoes and tomato paste. Reduce heat to medium-low and simmer for 10-12 minutes until liquid has mostly evaporated and mixture is thick. Add chopped parsley and remove from heat. Let cool to room temperature.

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats.

Punch down risen dough and divide into 12 equal portions. Roll each portion into a ball, then roll out into a 4-inch circle on a lightly floured surface.

Place 2-3 tablespoons of meat filling in the center of each circle. Fold up four sides of the dough to create a square boat shape, pinching corners to seal but leaving the center exposed.

Arrange esfihas on prepared baking sheets, spacing them 2 inches apart. Brush edges lightly with olive oil.

Bake for 20-25 minutes until dough is golden brown and edges are crisp. Remove from oven and let cool for 5 minutes before serving.