Put the yeast and sugar in the 1/4 warm water. Let proof.

In a large bowl, mix the flour, salt and oil. Mix with hands until the oil is well incorporated in the flour.

Add the yeast to the flour mixture and add water little by little.

Mix with hands or a stand mixer for few minutes until obtain a nice soft dough, then stop adding water.

Gather the dough into a ball.

Place in a bowl and cover with plastic wrap.

Let it double in volume. It may take 1 to 2 hours, depending on the temperature of your kitchen.

Prepare the filling.

Put olive oil in a large frying pan, over medium heat.

Add all the filling ingredients (onions, garlic, tomatoes, peppers, salt, crushed red pepper, ginger, oregano, paprika and tomato paste).

Let everything cook for about 5 minutes, stirring constantly.

Add about 1 cup boiled water and let cook for 10 minutes or until the water is evaporated and the vegetables are cooked. Set aside.

Get back to the dough.

Dump the dough in a slightly floured surface and form small balls, the size of a mandarin or you can roll out the dough into a thin sheet and use a round cookie cutter to cut out circles of dough.

Roll out each ball of dough into a disc with a rolling pin ( in case you shaped the dough into balls).

Place about a tablespoon or less of the filling in the center of each disc formed.

Fold the disc of dough into half and seal the edges with your fingers , then press on the edges with a fork.

Brush the turnovers (or Cocas) with the beaten egg yolk (mixed with 2 drops water)

Bake in a 350°F preheated oven for about 20 to 30 minutes or until golden. In the last 5 minutes of baking, place under the broiler to get that beautiful color.