* 2 Tbsp active dry yeast (2 packages)
* 2 cups lukewarm water
* Pinch of sugar
* 1 tsp salt
* ½ pound parve margarine
* 2 pound sifted all-purpose flour (about 8 cups)
* 1 tbsp ground anise
* Vegetable oil for deep-frying meat sambusak
* Ground beef or cheese filling
1. Proof the yeast in about ½ cup warm water. Add a pinch of sugar
2. Add the 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.
3. Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour or more).
4. Punch down, knead again, and let rise again until doubled.
5. 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 tbsp of filling in the center. Fold over and pinch down into a half-moon shape.
6. For meat sambusak, heat the oil to 375 degrees F. Deep-fry until golden on each side. Drain and serve.
7. For cheese sambusak, preheat oven to 400 degrees F. Place on a greased cookie sheet and bake about 15 minutes, or until golden.