Preparation : Sift flour in a large bowl, reserving 3/4 cup. Add salt; mix well. Make a hole in center. Combine yeast and sugar in a small bowl. Add warm water; stir. Pour into hole in center of flour. Cover yeast with some flour. Let rise in a warm place for 10 minutes. Blend in oil and yogurt gradually, mixing thoroughly. Knead for 5 minutes to make a soft dough. Cover and let rise in a warm place for 1 hour or until double in bulk. For fılling: Saute fınely chopped onions for 7-8 minutes in 1 tablespoon off oil reserving rest to oil baking pan. Add tomato paste; mix well. Stir in coarsely chopped olives, walnuts and parsley. Season with spices. Toss slightly. Divide into 12 portions. Set aside. Place raised dough on slightly floured board. Divide into 12 portions with floured hands. Shape into rolls. Roll each into 0.5 cm (1/4 inch) thick circles. Spread fılling over half of circle. Fold other half over filling like turnover. Seal well pinching edges together. Arrange on oiled baking pan 2 1/2 cm (1 inch) apart. Cover and let rise in a warm place for 15-20 minutes. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Cover with a damp napkin for 10 minutes. Serve hot.
Good Apetite.