Kuk Somsa

Combine flour, water, eggs, and vegetable oil in a large bowl, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic, then let rest for 15 minutes covered.

While dough rests, prepare the filling by roughly chopping the mixed greens (clover, mint, coriander) and green onions. Finely dice the 4 onions.

Heat the mutton fat in a large pan over medium heat, then add the diced onions and cook until softened and lightly golden, about 5 minutes.

Add the chopped greens and green onions to the pan, stirring constantly until wilted and cooked down, about 8-10 minutes. Season generously with salt, pepper, and cumin, then set aside to cool slightly.

Divide the rested dough into 8 equal portions and roll each into a thin, square or rectangular sheet, about ⅛ inch thick.

Spread a portion of the cooled greens filling evenly over each dough sheet, leaving a small border around the edges.

Roll each sheet tightly into a log, starting from one long side and sealing the seam by pressing gently. Coil the log loosely into a spiral and place seam-side down on a floured surface.

Heat a large skillet or griddle over medium-high heat and lightly oil it. Working in batches, cook the somsa for 8-10 minutes on each side until golden brown and crispy.

Transfer cooked somsa to a serving plate and keep warm. Serve hot, optionally accompanied by sour cream or a yogurt-based sauce.