# Divide the yeast into small pieces and place into the bowl which you will knead the dough in, and add
sugar and 1 cup warm water.
# When the
sugar and the yeast dissolves totally, add egg white, salt and remaining 1 cup warm water, mix well. Add the
flour little by little while kneading the mixture, get smooth dough.
# Cover the dough and rest it for 1 hour.
# Meanwhile prepare the stuffing; roast the
lamb cubes with oil, when the gravy evaporates add finely diced
onions.
# When the
onions get cooked also, add
pepper paste, salt and black
pepper, cook 5 more minutes, and remove from the stove.
# When the stuffing cools down, divide the rested dough into 8 pieces, shape each as ball, place over the greased oven tray, and spread the remaining yolk all over. Cook in 410 F oven until the
breads turn to red.
# Sprinkle little water all over after removing it from the oven.
# When it cools down cut a hole in the middle, remove the inner part of the
bread.
# Place the cool stuffing into these caves by draining them.
# Close the upper side of the
bread over.
# Place on the oven tray, place into the oven again, remove from the stove about 5-10 minutes later. Place on the service plate, and pour the liquid of the mixture sidewise the
bread.
# Serve hot.
