---------- Recipe via Meal-Master (tm) v8.02
  Categories: Jewish, Hamburger, Beef
       Yield: 6 servings
       2 tb Active dry yeast (2
       2 c  Lukewarm water, divided
       1 pn Of sugar
       1 ts Salt
     1/2 lb Pareve (without meat or milk
            -products) margarine
       2 lb Sifted all-purpose flour
            -(about 8 cups)
       1 tb Ground anise
            Vegetable oil for frying
            Meat Filling (recipe
   Directions: Procedure: Dissolve the yeast in about cup
   warm water with a pinch of sugar.
   Add salt, remaining water, margarine and some of the
   flour. Gradually add the remaining flour and the
   anise. Blend with your hands and knead well. If the
   dough is too soft or sticky, add more flour.
   Place in a greased bowl and let rise, covered, until
   doubled in bulk (about 1 hour). Punch down, knead
   again and let rise again until doubled.
   Take a piece of dough the size of a plum and roll it
   into a ball. Press it down on a floured board until it
   flattens into a circle. Place 1 tablespoon of filling
   in the center. Fold over and pinch into a half- moon
   Heat oil to 375 degrees. Deep-fry until golden. Drain
   and serve.
   Meat Filling
   1 tablespoon vegetable oil 1 bunch scallions, diced 1
   pound very lean ground meat Dash of garlic powder,
   ginger, turmeric 1 teaspoon cinnamon Salt to taste
   Procedure: Heat oil, add scallions, meat, spices. Keep
   turning meat as it browns. When cooked, turn up the
   heat so all the water evaporates. Cool.