|Ground beef/Ground lamb||1 Pound|
|Onions||1⁄2 Pound, thinly sliced|
|Oil||1⁄4 Cup (4 tbs) (For SautÃ©ing)|
|Ground allspice||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Water||2 Cup (32 tbs)|
|Short grain rice||1⁄4 Cup (4 tbs)|
|Pomegranate seeds||2 Teaspoon|
|Filo dough sheets||12 (About 18X12 Inches)|
|Melted butter||1⁄2 Pound|
To prepare the filling, in a heavy skillet saute the meat with the onions about fifteen minutes, using a little oil, if necessary.
Remove from heat and stir in the salt and spices.
In a separate pan bring the water to a boil, stir in the rice, and reduce heat.
Simmer about twenty minutes, or until the rice is very tender.
Combine the rice with the meat mixture, along with the pomegranate seeds, if used.
Divide the filling into six portions.
For each turnover, you will use two sheets of filo dough.
Keep the rest of the dough covered with a towel to prevent from drying out.
Lightly brush each double sheet with the butter.
Place one por- tion of the filling along the bottom edge and roll jellyroll fashion.
Place seamside down on lightly greased baking sheets.
Brush the tops with butter.
Bake at 350 degrees for about twenty-five minutes, or till golden brown.
Cut each turnover into three or four pieces.