1 tsp yeast

1 cup warm water

1 cup milk

1 cup vegetable oil

6 cups flour

¼ cup water to wet hands while kneading

2 kg fresh spinach, drained, patted dry and chopped

4 onions, chopped

2 tsp salt

1/3 cup sumac

¾ cup olive oil

1/3 cup lemon juice

-   Dissolve yeast in warm water and let stand until frothy.

-   Add milk and oil to yeast mixture then pour over flour and work into a dough.

-   Knead dough until smooth, place in a bowl and cover with a damp cloth. Proof dough for 1 hour or until double in size.

-   Add salt to onions and let stand for 5 minutes.

-   Squeeze spinach between palms of hands to get rid of excess juices.

-   Repeat with onions and add to spinach.

-   Add sumac, oil and lemon juice to spinach and mix well.

-   Divide dough into balls the size of an egg.