2 kg meat of various types (pork, mutton and lamb), 2 kg onions, sliced, ½ tbsp sweet tarhana, salt, pepper, 1 tsp cinnamon, 1 tbsp oil
Ingredients for fyllo pastry:
2 ½ cups of water, oil, salt, enough flour to make the dough not too stiff, but not too soft
Prepare 7 fyllo layers Lay 4 layers into the tray, add the filling and top with the remaining 3 layers. Each fyllo layer has to be brushed with oil.
Boil the meat and cut it up. Put the onions in boiling water, strain, fry lightly and add them to the meat broth so they can cook together. After being taken off the kitchen and the broth has evaporated, we add the trahana, salt, pepper and cinnamon. Cook for 60 minutes at 200ο C.