In a medium sized bowl knead all ingredients to a soft dough which doesn’t stick to the hands. Let rise for about half an hour. Melt the cheese with a fork together with three spoonfuls of milk. Add the beaten eggs spices salt pepper and the powdered saffron (having placed the saffron threads in frypan to dry and rubbing with the hands into powder). Stir well until all ingredients are mixed and refridgerate for a ½ hour. When the dough rises, roll out small balls and spread each with a tablespoon of the cheese filling. Fold the corners to make a square. Let the squares rise. Brush with egg and with milk. Sprinkle with sesame seeds.