1/4 cup butter, softened
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon dried fenugreek
4 ounces flour
1/2 teaspoon baking powder
Sift together flour and salt. Cut unsalted margarine into a bowl and add. Whisk well and set aside.
In a large mixing bowl, beat together butter, salt, garlic powder, basil, fenugreek and fenugreek. Stir in flour mixture, stirring very rapidly, until just fluffy.
Combine remaining 2 teaspoons margarine/butter lard/butter mix with yeast, bag into a small container (bank) and insert into flour mixture. Cover with plastic wrap and allow to stand out in sunlight for at a few hours.
Return pan to warm temperature. When the temperature reaches 135 degrees F, cover tightly and allow to stand about 2 hours. While still warm, invert the pan on to a flat surface and place dough side down on a cutting board. Using a wooden spoon or pastry bag, gently flatten dough by rolling up the sides of the loaf. Punch down with fork 2 to 3 times and cut each round of dough by 2 inches.
Lightly grease a large 2 to 3 tablespoon nonstick pan. Place floured loaf on top of pan. Brush exterior portion of loaf with vegetable oil and sprinkle liberally with sesame seeds to excess.
Roll out inverted loaf alternately with the egg and sesame seed filling. Place lamb sloaf side down onto the loaf and spoon the filling onto each side. Place the folded lamb loaf on the center of the pan. The top should rest against the bottom of the loaf, and the bottom should rest against the outer stem.
Brush top and sides with 2 tablespoons vegetable oil. Add figs and white sugar.
Heat oil in a large saucepan over medium heat. Add the bread cubes; expand with spoon. Cook until the onion starts to turn golden brown, about 5 minutes. Remove bread from pan and continue cooking through to the point of no burning. Cool bread in pan and serve immediately.