In a large bowl, combine the flour and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

In a skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Add the chopped onion and garlic to the skillet and sauté until the onion is translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cinnamon, and red pepper flakes. Cook for another 2 minutes. Remove from heat and mix in the chopped parsley. Let the filling cool slightly.

Preheat your oven to 375°F.

Divide the rested dough into two equal portions. Roll out one portion into a thin circle (about 12 inches in diameter) on a floured surface.

Spread half of the beef filling evenly over the dough circle, leaving a small border around the edges. Roll the dough tightly into a log, then coil the log into a spiral shape.

Place the spiral on a greased baking sheet. Repeat with the second portion of dough and remaining filling.

Brush the tops of the spirals with the beaten egg. Bake for 25-30 minutes or until golden brown.

Allow to cool slightly before slicing and serving.