Sambusak (Sephardic Stuffed Pastries)

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1. 1Step 1: Dissolve the yeast in about 1 cup of the warm water with a pinch of sugar.
2. 2Step 2: Add salt, remaining water, margarine, and some of the flour.
3. 3Step 3: Gradually add the remaining flour and the anise.
4. 4Step 4: Blend with your hands and knead well.
5. 5Step 5: If the dough is too soft or sticky, add more flour.
6. 6Step 6: Place in a greased bowl and let rise, covered, until doubled in bulk, about 1 hour.
7. 7Step 7: Punch down, knead again, and let rise again until doubled.
8. 8Step 8: Take a piece of dough the size of a plum and roll it into a ball.
9. 9Step 9: Press it down on a floured board until it flattens into a circle.
10. 10Step 10: Place 1 tablespoon of filling in the center.
11. 11Step 11: Fold over and pinch into a half-moon shape.
12. 12Step 12: Heat oil to 375°F (190°C).
13. 13Step 13: Deep-fry until golden.
14. 14Step 14: Drain and serve.
15. 15Step 15: For the meat filling: Heat oil, add scallions, meat, and spices.
16. 16Step 16: Keep turning the meat as it browns.
17. 17Step 17: When cooked, turn up the heat so all the water evaporates.
18. 18Step 18: Cool down before using.