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How To make Sambusak (Sephardic Stuffed Pastries)

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2 tb Active dry yeast (2
-packages) 2 c Lukewarm water, divided
1 pn Of sugar
1 ts Salt
1/2 lb Pareve (without meat or milk
-products) margarine 2 lb Sifted all-purpose flour
-(about 8 cups) 1 tb Ground anise
Vegetable oil for frying Meat Filling (recipe -follows) Directions: Procedure: Dissolve the yeast in about cup warm water with a pinch of sugar. Add salt, remaining water, margarine and some of the flour. Gradually add the remaining flour and the anise. Blend with your hands and knead well. If the dough is too soft or sticky, add more flour. Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour). Punch down, knead again and let rise again until doubled.
Take a piece of dough the size of a plum and roll it into a ball. Press it down on a floured board until it flattens into a circle. Place 1 tablespoon of filling in the center. Fold over and pinch into a half- moon shape. Heat oil to 375 degrees. Deep-fry until golden. Drain and serve. Meat Filling 1 tablespoon vegetable oil 1 bunch scallions, diced 1 pound very lean
ground meat Dash of garlic powder, ginger, turmeric 1 teaspoon cinnamon Salt to taste Procedure: Heat oil, add scallions, meat, spices. Keep turning meat as it browns. When cooked, turn up the heat so all the water evaporates. Cool.

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