Heat the oil in a
saucepan and lightly fry onions, tomatoes, salt and pepper. Then brown the
ground beef with this mixture.
In a large bowl,
mix one cup of flour with yeast, sugar and salt.
Heat milk with
margarine until very warm (130 ░F) and
pour into this dry ingredients and mix well in the bowl. Combine the egg and
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic (at least 20 minutes, or use a heavy-duty mixer).
Roll the dough into
a rope and cut into 2 inch long pieces. Cover and let the pieces rest for 2
hours in a warm place or until they double size.
Flat each piece
with a pin on a floured surface and place the filling the in the center. Fold
the dough over the filling on three sides to wrap it into a triangular shape.
Place esfirras with
seam down on a large floured baking sheet (do not grease), leaving room for
dough to rise.
Let the rolls rest
for half hour while you heat the oven to 400░F.
Brush each esfirra
over with egg yolk and bake for 25 to 35 minutes or until golden brown.