Mix the yeast and sugar with the warm water and let stand in a warm place until it foams.
Place the flour in a bowl, mix in a pinch of salt, the yeast and the butter. Add the water (between 1 and 1.5 cups) while stirring. Cover and let stand in a warm place for 30 minutes.
Heat the oil in a pan, add the onion and cook over medium heat until transparent, about 5 minutes. Add the ground meat, salt and spice mix, and mix well (needs to be small crumbles). If using, add the almonds and dried fruit. (add water if needed). Cook for 10 minutes on medium heat.
Add the parsley, mix, and let cool.
Roll 30-35 balls from the dough (even sized). Place in a warm place, cover and let rise for 10 minutes.
Roll each ball to a round sheet about 1-2 mm thick (as thin as is still workable). Take 1 tablespoon filling, place near the middle, fold over, and press the edges to seal. Another possibility is to spread the filling over the middle area and roll them into a strudel. (the traditional way to make them is to spread the dough on the palm of your hand, fill with filling, and close the dough to make a small pouch. My family likes the thin dough version).
Let rise for about 15 minutes to 1/2 hour.
Heat the oven to 180 deg C (350 deg F). Oil an oven-proof dish, arrange the sambusak inside, brush each with egg yolk. If using, spread the sesame seeds on top. Bake for 25-30 minutes, and serve warm.
a modified filling: after the meat is crumbly, add 2 tbs of tomato paste and 1/4 cup water, and cook until the fluids evaporated.
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|Serving Size: 1 piece (61g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 108 (54%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 17.4mg||5 %|
|Sodium 56.3mg||2 %|
|Potassium 66.2mg||2 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 21.3g|
|Protein 2.4g||3 %|
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Calories per serving: 200
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