Pour the evenly crumbled dry bread into a large bowl. If there are edges of Lavash bread, remove them. Then, sift the bread to separate it from excess flour to prevent the Doymaj from becoming doughy. Lightly sprinkle some water over the bread to soften it slightly.

Finely chop two onions and sauté them in oil until golden brown. Then, add turmeric to eliminate the raw smell. Add the fried onions along with one finely chopped raw onion to the softened bread and mix well.

Next, add chopped walnuts, aged cheese, finely chopped fresh herbs, salt, and dried mint to the mixture. Stir everything together until well combined. Cover the bowl with a cloth and let it rest at room temperature for one to two hours, allowing the flavors to meld and the bread to soften.

Add chopped cucumber just before serving, as adding it earlier may make the Doymaj soggy. To serve, shape the Doymaj into small bites by hand or using a small tea glass (similar to rolling Yazdi cotton candy). You can also drizzle some honey over it before enjoying.