First, start by making the dough. In a large mixing bowl, add flour then the other ingredients over top. Begin kneading dough with your hands until completely combined and soft (if you need more water, add 1-2 Tbsp). This should take about 3-4 mins. Divide the dough in half into equal sized dough balls. Set aside while you begin to cook filling.

Heat a large skillet or heavy-bottom pan on Med-High. Add the ground meat and break up with a spatula. Cook ~5 mins. Prep all other fresh ingredients then add the onion to the meat. Stir to mix and cook ~5 mins. Add the garlic, tomato, red bell pepper, Turkmen spice, salt, and water. Stir to combine. Reduce heat to Low and simmer while rolling dough.

Preheat oven to 450 deg. Next, roll the dough into a crust. On a large cutting board or flat countertop, dust the surface with flour (you can place plastic wrap down first for easy cleanup). Using a rolling pin, gently roll out the dough to roughly 20-24" diameter and ¼" thick, dusting more flour as you roll to prevent sticking. Place crust on a flat baking sheet and repeat to roll the other dough ball.

Spread the filling out from the center of bottom crust, leaving ~2" space at the edges to crimp crusts. Lay top crust over top & fold bottom crust edge over top. Use a fork to gently press down and seal the entire pie, then prick small holes throughout top crust. Cut a small hole in center to release steam. Place in oven and cook for ~20 mins until golden. Do not burn. Remove, cool, slice, and sprinkle with mint.