Special first-hand recipes by Barak Sagi
I will write separately how I made the dough. For your questions about the stuffing, Barak answered, but for those who did not hear: in the absence of beets and mashed potatoes, or if desired - other leaves can also be used. Most people usually use spinach, sometimes mangold. In the sequels I heard about mustard, goose spoon, also asterisk. You can probably use other leaves, too.
Arabic cuisine is often used in the moss (Sue Cold Za'atar), but not alone.
I ate it most often in pattier which included cheese (common Circassian cheese).
It is important that the stuffing is cooked for a long time until all liquids are removed, the texture is oily. Translated with Google Translate