Start with the filling so it has time to cool before shaping the esfirras.
First, heat a skillet to medium-low and brown the ground beef with the olive oil.
When the beef is browned and crumbly but there are still juices in the pan, add the onions and tomato.
Stir and cook just until the onions are somewhat softened but still retain their shape.
Next, stir in the tahini.
Turn off the flame, remove the skillet from the burner, and allow to cool for about 5 minutes.
Then stir in the parsley, mint, and lime juice.
Add the 7 spice (optional), the salt and pepper to taste.
Stir to distribute.
Then set aside to cool.
Add the dough ingredients to the bowl of a bread machine programmed for the dough setting (or use an upright mixer with a paddle or dough hook, or mix the dough by hand).
Mix, knead, and proof for about 1 1/2 hours.
Preheat oven to 425°F.
Turn the dough onto a lightly floured surface and shape into a rectangle.
Next, cut the dough into 15 equal pieces. The corner pieces may shrink after cutting, and can be added to other pieces to form 12 dough pieces.
Roll each piece into a round, spoon a heaping tablespoon of the cooled filling into the center, fold the sides of the dough up to partially cover the filling.
Pinch the corner to form a square or rectangle.
Transfer to a parchment-covered baking sheet.
Repeat until all dough and filling have been used up.
Then brush with the egg wash.
Bake for 20 minutes or until the dough is a dark golden brown.
Remove from oven and let cool for about 10 minutes.
Serve warm with a slight drizzle of olive oil and a small pinch of fresh lime.