Instructions

• Preheat oven to 175 C / 350 F
• Saute the onions in a skillet over med-high heat in about 1/2 tablespoon of oil until translucent and beginning to brown on the edges (about 5 minutes)
• Add the ground beef, garlic, spices, water and tomato paste. Don’t add the salt yet. Mix well to combine and cook until beef is browned, breaking it up often with a spatula so it doesn’t form chunks (about 10 minutes)
• Once the beef is browned (fully cooked) and there’s little liquid left in the skillet, sprinkle in the flour.  Stir in well and then add the sour cream and the liquid (water or stock) a little at a time until the mix is thick but still wet.
• Salt to taste – start with a bit more than half a teaspoon and go from there. Should be a bit on the salty side since it will go in unsalted dough.
• Turn off the heat and allow to cool for 5 minutes then mix the eggs into the beef.
• Prep the oil and phyllo on a work surface.
• Working 1 sheet at a time, use a basting brush to cover each sheet of phyllo with oil on both sides. Lay a layer of 3-4 sheets on the bottom of your oiled baking dish.
• Use half the package of phyllo to make a base, put in the filling, then apply the rest of the phyllo as a top layer.
• Fold the edges of the phyllo under so the top is smooth.
• Apply the egg wash and optional sesame seed topping.
• Bake in preheated oven for 25 – 30 minutes or until golden.