A favourite savoury bite from Iraqi home kitchens, these dough balls wrap a filling of spinach, white cheese and sumac in a yeasted dough. Baking instead of frying keeps them lighter and easy to pack cold into a lunchbox.
Mix the warm water, yeast and sugar and let stand for 5 minutes. Add the salt and olive oil to the flour, then work in the yeast mixture gradually to knead an elastic dough.
Cover the dough with cling film and let it rest in a warm spot until doubled in size.
Soften the onion in olive oil, add the chopped spinach and cook until it releases and reabsorbs its liquid. 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 disc in your palm. Place a spoonful of filling in the centre, seal the edges firmly into a ball, and arrange on a baking tray.
Brush the balls with egg yolk and bake in an oven preheated to 200°C until golden on top.
Seal the edges firmly when filling the dough or the mixture may leak out during baking. Allergens: contains wheat (gluten), milk and dairy, egg.
Swapping the white cheese for lightly salted curd cheese makes the filling lighter and less salty; adding an extra pinch of sumac keeps the flavour balanced.
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