Etli poğaça - Turkish breads with minced meat

1 coffeespoon sugar
42 grams fresh yeast
2 waterglasses of lukewarm milk
1 raw eggyoke
4 teaspoons salt
1 waterglass sunflouroil (or other oil)
1 kilo flour

for minced meat: 250 grams lambs or other minced meat
2 onions (finely chopped)
4 big tomatoes (peeled and finely chopped)
1 pepper
parsley
salt and pepper
sambal or
first make mincedmeat, by baking the onions in a bit of oil and later pepper. add now meat and bake good...after that add tomatoes(if you wish also tomatoepaste) and salt and pepper

Dough: Put sugar, yeast, milk and eggyoke in a glass and let it work (the yeast will not solve). Put this mixture to a bowl and add salt, oil and flour (sifted)
make a dough with your hands, work it out very good.
If dough is too dry then add a bit of milk
Let rise in 30 minutes (i sometimes put the bowl into a bigger bowl with a little bit of warm water in it so it will be heated)

Divide dough into small rounds and work it out with your hands or (okla) round wooden stick. until 1cm thin.
Fill these rounds with the minced meat.
Close the rounds by flip back both sides together.

Put breads on a baking tray and pour eggyokes with oilmixture over it. Bake in 25 minutes at 250 degrees Celcius