In a large cup, mix the dry ingredients together (yeast, flour, and sugar). Add ⅓ cup of warm water, mix into a smooth mass, and leave it in a warm place to rise.

While it’s rising, melt the butter over low heat, and lightly warm the milk.

In a large bowl, whisk the egg, egg yolk and salt.

Add yeast mixture and mix.

Add warm melted butter and mix.

Add warm milk and mix it all together.

In another, separate bowl, sift the flour and turmeric.

Begin kneading the dough while slowly adding flour. Continue kneading the dough until it is smooth, soft, and does not stick to your hands.

Move the dough into another clean bowl or pot, cover with plastic wrap and let the dough rise for approximately 2 hours in a warm place.

While the dough is rising, prepare the filling by lightly roasting the seeds and grinding them.

Roast the flour in a dry pan until it turns a light cream color.

Mix roasted flour with ground seeds, turmeric, salt and pepper.

Divide the dough into equal 8 balls. Roll out the first ball into a very thin layer and brush with warm, melted, clarified butter. Repeat with remaining balls.

Roll all your layers together into a one tight roulade and cut into equal 4 cm pieces.

Gently open the center of each piece to form a pocket for the stuffing. Put one tablespoon of stuffing inside and bring the edges of the pocket together to close it.

Turn the Shor-Gogal upside down and gently press on it with your hand to flatten it.

Place them on baking sheets 1 inch apart and leave them for 10 minutes to rise.

Brush the top of each Gogal with the mixture of egg yolk, olive oil and saffron infusion, and sprinkle them with seeds.

Preheat the oven to 350°F (180°C) and bake the Gogals for 20-30 minutes or until they are golden brown.

Remove them from the oven and let them cool down before serving them.