6 to 7 c. flour
2 c. milk
1/2 c. butter
1/2 c. shortening
2 pkgs. yeast
3 eggs (extra lg.)
1/3 c. sugar
1 tsp. salt
1 egg, beaten (for brushing top)
Sesame seed or poppy seed

FILLING:

1 c. onions, finely chopped
3 tbsp. butter
1 1/2 lbs. ground lamb
1 1/2 lbs. ground chuck (or instead lamb and chuck, 3 lbs. ground chuck)
1 1/2 tsp. salt
1/2 tsp. cayenne
1/2 tsp. allspice
1/2 tsp. cumin (optional)
1 tsp. paprika
3/4 c. parsley, finely chopped

For dough: Scald milk; melt butter and add it and shortening to milk. Place yeast in small bowl with 1/4 cup warm water and dissolve 10 minutes. Beat eggs in electric mixer and add lukewarm mixture, sugar, salt and yeast. Slowly add flour to make soft dough (about 6 to 7 cups). Let dough stand in warm place until it rises double in size.

For filling: Saute 1 cup onions with butter in frying pan. Add ground meat and cook until meat is browned, about 10 minutes. Drain excess fat. Add rest of ingredients and continue to cook until well blended, about 5 more minutes. Cool. (This can be made the day before and refrigerated.)

Divide dough into small portions (about 2 ounces each or the size of a lime). Pat flat to size of saucer and place 2 heaping tablespoons of meat mixture in center of dough. Bring up sides of dough and seal completely, forming a ball. Place on greased baking sheet.

Flatten balls. Cover again and let rise about 1/2 hour. Brush with beaten egg, sprinkle sesame or poppy seed on top.

Bake in preheated 350 degree oven until golden brown, about 15 to 20 minutes. Serve warm, or may be frozen for later use.

To reheat, place in waxed paper sandwich bag and microwave on High for 1 1/2 minutes.