In a mixing bowl, combine the finely chopped onions, green onion leaves, chopped spinach, and parsley. Stir in the kefir, water, salt, and egg white. Mix everything well until combined.

Gradually add the wheat flour while continuing to blend the mixture. Knead the dough until it becomes smooth and elastic in texture.

Incorporate the teaspoon of butter and the tablespoon of vegetable oil into the dough, kneading once more until the ingredients are well blended.

Divide the dough into 9 equal portions and roll each portion into a ball. Set aside.

In a separate bowl, mix the red pepper flakes, salt, black pepper, cumin, mint, and any hot or sweet pepper if you like it spicy. Add a tablespoon of kefir and vegetable oil to create a paste-like filling.

Take one dough ball and roll it out into a thin circle. Place a spoonful of the prepared filling in the center of the dough. Fold the dough over to create a half-moon shape and press the edges to seal.

Repeat this step with the remaining dough balls and filling.

Arrange the stuffed pastries on a baking sheet. In a small bowl, mix an egg yolk with kefir and vegetable oil. Brush this mixture over the top of each pastry, then sprinkle with sesame seeds and black cumin seeds.

Preheat your oven to 180°C (350°F) and bake the pastries for 25-30 minutes, or until they’re beautifully golden brown.