Put the flour in a large bowl, add the yeast and the oil and mix together.
Slowly add water as needed while kneading.
Add the salt and knead until dough is smooth, strong and flexible.
Cover the bowl with a towel and leave it to rise - at least an hour.
Meanwhile - Chop the onion and parsley.
Heat a large skillet with olive oil.
Fry the onion until it becomes translucent and starts to brown.
Add the crushed garlic and fry for another minute.
Add the meat and fry, stirring until the meat changes color.
Add the salt, black pepper and spices.
Add the chopped parsley.
Continue frying for a few minutes and turn off the heat.
Put the pan on and wait for the mixture to cool.
When the dough finished rising and has doubled in volume at least - Roll it on a floured surface.
Make sure you roll out thinly. It is a bit difficult to roll out - but a little power and will be fine.
Cut into circles with a cutter or bowl (about 10 cm in diameter).
Put in each circle about a spoonful full of the meat filling and close it up (pinching it is fine!)
Now organize them nicely in a tray, with the closed part facing down and with about 2cm space in between roll to roll.
After finishing all the balls – leave them to rise for a second time at about 20 minutes. They are supposed to rise slightly.
Then - Brush the balls with a beaten egg and sprinkle with sesame seeds. (Anyone who wants can also spread poppy, black cumin or caraway - whatever you like)
Place in oven preheated to 375 F - for half an hour.
Ready!
Serve with finely chopped salad with lots of coriander.