In a mixer bowl, place flour, yeast, and sugar. Attach a kneading hook and start mixing on low speed. Add the oil and water in a thin stream. Continue mixing and add the salt. Knead the dough for at least 10 minutes on medium-low speed.

Transfer the dough to a greased bowl, cover, and let it rise at room temperature until it doubles in size.

Preheat the oven to 350°F (180°C) with convection. Heat oil in a wide pot and sauté the onions until golden. Add the ground meat and garlic, breaking up the meat. Fry and add the spices and tomato paste. Mix well and remove from heat. Add the parsley and mix. Do not dry out the meat. Set the meat aside to cool completely.

Turn the risen dough onto a work surface and divide it into balls, each weighing about 3 ounces (80-90 grams). Roll the balls and place them on baking paper or a greased surface, cover to prevent drying, and let them rest for 20 minutes.

Take each ball and roll it out (you can lightly flour the work surface). Place 2 tablespoons of meat filling in the center. Close tightly and remove any excess. Repeat with all the balls, placing them on a baking tray lined with baking paper, and let them rise for about 20 minutes.

Brush with egg, sprinkle with sesame seeds, and bake in the preheated oven at 350°F (180°C) with convection for about 25 minutes or until fully golden.

Remove from the oven, brush with a bit of olive oil, let cool slightly, and eat.

It is recommended to serve with tahini, tomato paste, some greens, and optionally schug (spicy Yemenite sauce).