In a bowl, combine the kishik, tomato paste, diced onion, oil, cayenne pepper, and salt. Stir well until everything is thoroughly combined. The consistency should be moderately thick but still spreadable, like a paste. If it is too loose, add a little kishik and stir well. If, on the other hand, it is too thick, drizzle in a tablespoon of oil and mix again. The filling should be glossy and smooth, with no pool of oil on the surface.

In a large bowl, combine the flour, sugar, salt, cornstarch, vinegar, and oil. The vinegar and cornstarch help give the dough extra flakiness and improve its flexibility, allowing it to stretch more easily.

Gradually add the water while kneading until the ingredients come together into a cohesive dough. Continue kneading for about 5 minutes, until the dough is smooth and holds its shape in a ball.

Cover with cling film and let the dough rest for 30 minutes.

Roughly chop the walnuts with a sharp knife.

Divide the dough into two equal portions and shape each into a ball. Lightly flour your work surface and rolling pin with a mixture of cornstarch and all-purpose flour.

Working with one ball of dough at a time, roll it out into a large circle, as thinly as possible. Sprinkle with the flour mixture as needed to prevent sticking. Don't worry about using a little extra flour and cornstarch; the dough will absorb what it needs as you stretch it. Keep stretching until the dough is very thin—the thinner, the better! Watch the video tutorial for guidance.

Brush the entire surface of the dough with olive oil. Spread half of the kishik filling evenly over the dough, leaving a 1-inch border around the edges. Sprinkle half of the chopped walnuts evenly over the filling.

Now comes the fun part! Make a hole in the center of the dough and gently stretch and roll the opening outward toward the edges until you reach the outer border. Seal the edges together to form a round, ring-shaped pastry. Watch the video tutorial to see exactly how it's done.

Cut the ring in half to create two long strips. Roll the strips into a loose spiral, wrapping them around each other to form one large coil. Place the spiral on a sheet of parchment paper, which will make it easier to transfer to the baking tray. Watch the video tutorial for the shaping technique.

Repeat the process with the second ball of dough and the remaining filling and walnuts.

In a small bowl, mix the yogurt and oil until combined. Brush the mixture over the surface of both spiral pastries, then sprinkle generously with nigella and sesame seeds.

Bake one spiral at a time in a preheated oven at 200°C (400°F) for about 30 minutes, or until beautifully golden brown and crisp.

Serve warm with a cup of tea!

Happy eating!