Divide dough into small balls and roll to ⅛ inch thick. The rounds should be 3-4 inches wide. Let dough rest 20-30 minutes.
Pre-heat oven to 400 degrees.
In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Remove from nuts from pan but leave any remaining butter.
Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned - about 8-10 minutes. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Let mixture cool slightly.
Place 1 tablespoon of the filling into the center of each round. (A stainless steel scoop is great for this step.)
To begin folding the dough into a triangle, bring the bottom third up over the meat then bring another third of the dough to the first fold and pinch together to form a tight seal.
Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Repeat until you run out of dough.
Place filled triangles on a greased baking sheet (or one lined with a silicone baking sheet) and bake for 15-20 minutes or until bottoms are lightly browned.
Remove from oven and lightly brush with melted clarified butter.