In a large mixing bowl, whisk together the flour and 1/2 teaspoon of salt. Gradually add the warm water and 2 tablespoons of oil, mixing until a shaggy dough forms.

Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Divide the mixture into 4 equal dough balls, lightly coat them with oil, cover with a damp towel, and let rest for at least 20 minutes.

While the dough rests, heat a large skillet over medium-high heat and add the ground beef. Cook for 5-7 minutes, breaking it apart with a spatula until browned and cooked through, then drain any excess fat.

Transfer the cooked beef to a large mixing bowl and let it cool slightly. Stir in the chopped red onion, sliced scallions, cumin, coriander, black pepper, 1 teaspoon of salt, and the beaten eggs until everything is evenly combined.

On a well-oiled work surface, place one of the rested dough balls. Gently stretch and roll it using your hands or a rolling pin until it is paper-thin and nearly transparent, forming a large rectangle.

Spoon a quarter of the beef and egg filling onto the center of the stretched dough. Fold the left and right sides of the dough inward over the filling, then fold the top and bottom to create a securely sealed square packet.

Heat a tablespoon of oil in a large non-stick skillet over medium heat. Carefully transfer the folded mutabbaq to the pan, placing it seam-side down so it seals as it cooks.

Cook for 3-4 minutes on each side until the dough becomes crispy and deeply golden brown. Ensure the heat isn't too high so the egg mixture inside has time to fully set.

Transfer the cooked mutabbaq to a paper towel-lined plate to drain briefly while you cook the remaining portions. Cut into smaller bite-sized squares and serve warm with a squeeze of fresh lemon.