Meat Buns

In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and olive oil, then knead for 7-10 minutes until a smooth, elastic dough forms. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough is rising, prepare the meat filling. In a pan, heat a tablespoon of olive oil and sauté the chopped onion until translucent. Add minced garlic and cook for another minute until fragrant.

Add the ground beef to the pan and cook, breaking it apart with a spoon, until it's fully browned. Drain any excess fat. Stir in salt, black pepper, paprika, cumin, and chopped fresh parsley. Cook for another 2-3 minutes, then remove from heat and let cool slightly.

Punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 8-10 equal portions. Roll each portion into a small circle, place a spoonful of the meat filling in the center, and carefully gather the edges to seal and form a ball or bun shape.

Place the shaped buns seam-side down on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely and let them rise for another 20 minutes. Preheat your oven to 180°C (350°F).

Brush the tops of the buns with a whisked egg (optional, for a golden shine). Bake for 20-25 minutes, or until the buns are golden brown and cooked through. Serve warm.