Mix yeast and sugar in warm water and wait 5 minutes for it to ferment. Mix the egg, olive oil, yoghurt and salt into the yeast water. Add flour and knead until you get a soft dough. Rest for 30 minutes. Add finely chopped peppers, salt and red pepper powder to the ground beef and knead well. For the sauce, add the butter and olive oil to the pan and fry the tomato paste. Add salt, red pepper powder and water and cook for 5 more minutes. Divide the dough into 2 equal parts. Roll out with a rolling pin the size of a thick phyllo. Cut round pieces with the help of a water glass. Add stuffing to the dough. Fold the dough side to side inward from the edge. (You can also close it like round meringues if you want) Prepare the remaining meringues in the same way. Fry the mince side first and then the other side in hot oil. Serve with the prepared sauce and garlic yoghurt.