Vegetable Hawawshi

In a large bowl, mix the all-purpose flour, instant yeast, and 1 1/2 teaspoons salt. Add the warm water and 2 tablespoons olive oil, then knead 6 to 8 minutes until the dough is smooth and elastic. Cover and let rise 45 to 60 minutes until puffy.

While the dough rises, finely chop the mushrooms, finely dice the onion and bell pepper, and keep the vegetables separate.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the onion, bell pepper, and remaining 1/2 teaspoon salt; cook 5 minutes until softened, then add the mushrooms and cook 8 to 10 minutes until their liquid has evaporated.

Stir in the tomato paste, cumin, coriander, and allspice. Cook 1 to 2 minutes until the mixture smells toasted and looks thick and glossy, then cool the filling for at least 10 minutes. During the last 20 minutes of the dough rise, preheat the oven to 450°F and use a little of the remaining 1 tablespoon olive oil to lightly oil a rimmed baking sheet.

Divide the dough into 4 pieces. Roll each piece into a 7-inch round, place one-fourth of the cooled filling in the center, then gather and pinch the dough closed around the filling.

Turn each stuffed dough ball seam-side down and gently pat into a 6-inch stuffed disk. Brush both sides with the rest of the remaining olive oil and place on the prepared baking sheet.

Bake 18 to 22 minutes, flipping once halfway through, until the hawawshi are deep golden brown and the dough is fully cooked at the seams. Rest 5 minutes before serving.