Al-Motubug

Combine flour and salt in a large bowl, then make a well in the center and add the 2 eggs beaten with corn oil. Gradually incorporate the flour into the wet ingredients while adding water slowly, mixing until a smooth, elastic dough forms.

Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and slightly shiny, then let it rest, covered with a damp cloth, for 15 minutes.

Divide the dough into 4 equal portions and roll each into a thin sheet on a floured surface, stretching gently to achieve a transparent-thin consistency similar to phyllo or pastry.

Heat a pan over medium-high heat and lightly fry each dough sheet for 30 seconds to 1 minute per side until just set but still pliable, then transfer to a plate.

Clean the leeks thoroughly and slice them lengthwise into halves, then chop the onions finely and combine with the ground black pepper and salt in a mixing bowl.

Heat a pan over medium heat and cook the finely chopped onions until softened and golden, about 5-7 minutes, then add the ground beef and cook, breaking it apart, until browned throughout.

Add the leeks to the cooked ground beef and onion mixture, stirring well, then cook for another 3-4 minutes until the leeks begin to soften.

Place a fried dough sheet on a work surface and spread a portion of the beef and leek filling down the center of each sheet, leaving margins on the sides.

Fold the two long sides of the dough sheet over the filling to enclose it, then roll tightly from one end to the other, creating a compact cylinder.

Brush each rolled pastry with the beaten eggs on all sides to coat evenly.

Heat oil in a large pan over medium heat and fry the rolled pastries for 3-4 minutes per side until golden brown and crispy on all surfaces.

Transfer the finished al-motubug to a serving platter and serve hot, cutting into sections if desired.