These stuffed dough balls, common at Iraqi family tables, are made by wrapping a filling of spinach, white cheese and sumac in yeasted dough and baking it. Baking instead of frying makes them lighter, and they can be packed cold for lunch.
Mix the lukewarm water, yeast and sugar, then leave for 5 minutes. Add the salt and olive oil to the flour. Gradually add the yeast mixture and knead into an elastic dough.
Cover the dough with plastic wrap and leave it in a warm place until doubled in size.
Sauté the onion in olive oil until softened and lightly golden. Add the chopped spinach and cook until it releases its liquid and the liquid evaporates. Remove from the heat and stir in the crumbled cheese, sumac, black pepper and lemon juice.
Divide the dough into 10 equal pieces and flatten each into a round in your palm. Place a spoonful of filling in the center, seal the edges firmly and shape into a ball. Arrange on a baking pan.
Brush the tops with egg yolk and bake in an oven preheated to 200°C / 390°F until golden.
Seal the dough edges firmly around the filling so it does not leak out during baking. Allergens: contains wheat (gluten), dairy and egg.
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