Place the roast in a baking dish, add the seasoning, and massage it well on all sides. Wrap the roast tightly in two layers of parchment paper, followed by aluminum foil and an additional layer of foil.

Bake in a preheated oven at 320°F (160°C) on convection mode for 5 hours. Remove and let it rest for 20 minutes.

Shred the meat using a fork or your hands.

In a mixer bowl, place all the dough ingredients except the salt. Knead on low speed for 5 minutes.

Add the salt and knead for another 7 minutes until the dough becomes flexible and smooth.

Shape the dough into a ball and transfer it to a greased bowl. Let it rise for about 1.5 hours, until it doubles in size.

Punch the air out, transfer the dough to a floured work surface, and divide it into equal parts weighing 150 grams each. Gently shape each part into a ball and place them on a lined baking sheet.

Generously flour the balls, cover them with plastic wrap and a towel, and let them rise for another 40 minutes.

Preheat the oven to 480°F (250°C) in convection mode. Ideally, bake on a baking stone or a hot tray. Bake for about 20 minutes until golden brown.

Remove from the oven and cover with a towel for 20 minutes.

Make a sandwich with the frena rolls, matbucha, tahini, leafy greens, and tomatoes.