Persian Meat-Filled Spiral Rolls (Gol Barg Ba Goosht)

Sift the cake flour into a large mixing bowl. Add the yogurt, vegetable oil, vinegar, salt, and just enough water to bring the dough together. Knead until smooth, soft, and no longer sticky.

Divide the dough into egg-sized portions. Roll each piece into a thin round, about 2–3 mm thick, then lightly brush the surface with oil to keep it supple.

Heat the oil for the filling in a pan over medium heat. Sauté the grated onion until soft and translucent.

Add the ground beef and cook, breaking it up, until fully browned. Remove from the heat and stir in parsley, salt, and black pepper. Allow the filling to cool slightly.

Spoon about one tablespoon of the meat mixture along one edge of each dough round. Roll up tightly, then coil the roll around itself to form a neat spiral.

Grease a baking tray and arrange the rolls seam-side down, leaving a little space between each.

Whisk the egg yolks with 2–3 tablespoons of vegetable oil and generously brush over the rolls.

Bake in a preheated oven at 180°C (350°F) for 40–50 minutes, until deeply golden and fully cooked through.