Crumble the butter into the flour and add the dry yeast. Pour onto the work surface and make a hole in the middle. Heat water to 125˚F (50˚C), pour it into the pit, and work together to form a smooth dough.
Let the dough rise underneath a damp baking towel in a warm place, until it has doubled, about 1 hour.
Finely chop the meat if you are not using ground lamb. Mix with diced tomatoes and chopped onions. Add fine chopped chili and parsley, or tahini.
Squeeze the air out of dough and roll it out. Cut out circles in the dough, about 3 inches (7.5 cm) in diameter. Add a teaspoon of filling in the middle of each circle. Press the dough around the filling, and pinch the edges on four corners.
Bake at 350˚F (175˚C) for 10 to 15 minutes or until dough is golden brown. Serve hot or cold.