For the salad, place the tomatoes, cucumber, pomegranate seeds and walnut kernels in a bowl. Add lemon juice, olive oil, chopped mint and spices, mix well and season to taste.

For the dough, put the spelled flour, salt and yeast in a bowl and mix. Mix the water with the yogurt and olive oil and add to the flour mixture. Knead into a soft dough for at least 10 minutes. Cover and let it double at room temperature for about 2 hours.

For the filling, heat olive oil in a frying pan and fry the onion and garlic vigorously. Add planted kebab and stir. Now add pepperoni, tomatoes and tomato puree. Steam for about 4 minutes, stirring occasionally. Season with the parsley and spices.

Divide the risen dough into 4 equal pieces. Dust a clean work surface with flour. Roll each piece into a thin oval. Before filling, place the pieces of dough on the baking sheet lined with baking paper. Then spread the filling in the middle, fold the edges of the dough inwards and press down. Slightly twist the dough at the top and bottom, at the tip.

Bake in the middle of the oven at 220 degrees for about 20 minutes until the edge is golden brown. Remove and garnish with a few spring onion rings. Serve with the salad.