For the dough, combine 250g flour, 100g sourdough starter, 1 egg, 1 teaspoon salt, and 100g melted butter in a bowl. You can use your hands or a stand mixer for this. Knead the dough for about one minute to bring everything together. This dough doesn’t need to rise, so you can let it rest for 2–3 hours at room temperature or chill it in the fridge if you're making it ahead of time.

Heat 1–2 tablespoon of ghee or olive oil in a skillet over medium heat. Add the finely chopped shallots or onions and cook until soft. Grate the carrots and add them to the skillet, followed by the chopped peppers. Let the vegetables cook for a few minutes until tender. Add fresh coriander, salt, ginger, and black pepper to taste, stirring to combine.

Transfer the cooked vegetables to a bowl. To the vegetable mixture, add cooked chanterelle mushrooms (or any other mushrooms you prefer), grated Parmesan cheese, finely chopped preserved lemon, and black olives.

Roll out the dough to about 2–3 mm thick. Using a round cutter (about 10 cm or 4 inches in diameter), cut out circles from the dough. Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal, creating a turnover shape. Fold the edges slightly over to seal.

Brush the turnovers with an egg wash (1 egg + 1 tablespoon milk) and sprinkle sesame seeds on top. Bake them on a parchment-lined baking sheet at 200°C (400°F) for 20-25 minutes, or until golden.

Once the turnovers are baked, let them cool slightly before serving them. These turnovers are perfect for Ramadan Iftar, a special dinner, or as a simple yet impressive appetizer for any occasion.