1. In a mixing bowl, combine the flour and salt. Add the vegetable oil and mix well. Gradually add the lukewarm water while kneading until a soft, elastic dough forms.

2. Divide the dough into 4 small balls, cover with a damp cloth, and let them rest for at least 30 minutes.

3. In a pan over medium heat, cook the minced meat until browned.

4. Add the onion, tomato and green onions. Sauté until softened.

5. Stir in the ground cumin, black pepper and salt. Remove from heat and let it cool slightly.

6. Once cooled, mix in the beaten eggs until well combined.

7. On a lightly oiled surface, roll out each dough ball into a thin circle or square.

8. Place a portion of the filling in the center of the dough. Fold the edges over the filling to form a sealed square or rectangle parcel.

9. Spray a non-stick pan with 1 teaspoon of oil. Place the filled Mutabbaq seam-side down and cook for 3-4 minutes per side until golden brown. Press lightly with a spatula to ensure even cooking.

10. Flip carefully and cook the other side until crispy.

11. Cut into smaller pieces. Serve hot.