Select the items you need and print a shopping list.
For dough, mix ingredients in stand mixer (using dough hook) for 12–15 minutes to activate gluten.
Divide dough into 4–6 balls (depending on preferred size of feteers) and place on an oiled lined baking sheet.
Cover with plastic wrap and allow to rest for at least 1 hour, or up to overnight.
In a large skillet, heat olive oil over medium heat, then add garlic and onions. Cook, stirring regularly, for 3–4 minutes until softened, then add the spices and turkey. Stir well and cook for an additional minute.
Add tomato paste and stock. Bring to a boil, then reduce to simmer and allow to reduce for 5–7 minutes. When the stock has almost fully reduced, turn off the heat then stir in the cold butter. Set aside and allow the mixture to cool completely. *
When ready to assemble and cook the feteers, pre-heat your oven to 375˚F. For each portion, stretch out dough ball on work surface, pulling each edge outward until the dough is large and thin (almost translucent).
Spread out about a cup of turkey mixture over the dough, enclosing it to form a rough pinwheel shape. Repeat process for each dough ball.
Sear each feteer in an oiled cast-iron pan for 2–3 minutes, then flip and cook for additional minute. Transfer to a parchment lined baking sheet and bake for 20–25 minutes. Remove, cut into quarters and serve with tahini and hot sauce!