Place all ingredients in a bowl and mix. Knead the dough around 10 minutes, adding more flour if necessary, until you have a smooth dough. Place in an oiled bowl or container, turning over once to coat the top of the dough, cover, and set aside at least for half an hour.

Heat the oil in a skillet and when warmed, add onions. Saute until they begin to soften, about 8 minutes.

Add the ginger and garlic, stir quickly, then add the sausage, breaking it up into little bits as you put it in the skillet.

Stir-fry until the sausage starts to brown, then add the powdered spices and salt to taste and stir fry for a few more minutes.

Add the crumbled tofu and stir again. If the sausage is still clumping together, mash it down with a ladle or with a potato masher until it is broken up into tiny bits.

Cook for about 5 minutes, then add the raisins and sunflower seeds and mix thoroughly. Add lemon juice, sugar and mint and stir in. Turn off the heat and set aside to cool.

Tear off a lemon-sized piece of the dough and roll it between your palms into a smooth ball.

Using just as much flour as is necessary, roll into a very thin disc, about 8 inches in diameter. The dough will put up some resistance at first, but it will relax eventually. You should be able to see the countertop through the rolled disc, that's how thin it should be. Don't worry-- the dough is pretty elastic and doesn't tear very easily.

Fold over the top and then the bottom of the disc over the stuffing, and then fold in the sides, until you have a packet. Push the stuffing into the corners of the packet using your fingers, so it is even.

Sprinkle some flour on the countertop and roll the packet out into a square of about 6 inches.

Heat a cast-iron or non-stick griddle and smear some oil on it. Now place the murtabak on it and cook until golden-brown spots appear on the bottom. Flip over and cook until spots appear on the other side.

Before serving, cut into four squares.

Serve hot with a spiced herb dip (recipe follows).