ingredients:

– 10 sheets of phyllo dough
– 100 gr butter
– 500 gr ground beef
– 5 garlic cloves, finely chopped
– 2 onions, finely chopped
– 2 tablespoons ground cumin
– 1 tablespoon ground cinnamon
– 1 tablespoon ground curry
– 1 teaspoon ground chilli pepper
– ground pepper
– salt
– 170 gr tomato paste (1 can)
– 50 gr pine nuts
– 100 gr raisins
– 250 ml water
– 2 tablespoons olive oil

directions:

minced meat

– stove the onions in a wok or large pan together on medium heat for about 10 minutes
– add the ground meat
– when the meat is almost cooked, add the garlic and tomato paste, let braise for another 10 minutes on low heat, make sure the tomato paste won’t burn
– add the water and leave on low heat until the water is almost gone
– add the cumin, cinnamon, curry, chilli pepper
– season with pepper and salt
– add the raisins and the pine nuts

now the funny part

– Preheat the oven to 200 degrees
– melt the butter
– in a glass bowl, put a thin layer of butter with a paint brush
– add 1 sheet of phyllo dough on top of the butter
– put some butter on top of the phyllo dough, leave the sheet hanging over the bowl repeat this until you have 6 sheets of phyllo
– put in the minced meat
– cover with the overhanging sheets
– put the 4 last phyllo sheets one by one covered with butter on top
– bake it 50 minutes in the oven, after 5 minutes, I’ll put some aluminium foil on top, if not it will get burned.