This recipe is based on one given to us by chef Vedat Basaran of Feriye restaurant in Istanbul, a champion of traditional Turkish cuisine.

Yield: makes 12 Pies


  • 1 lb. commercial phyllo
  • 2 tbsp. butter
  • 2 finely chopped peeled onions
  • 34 lb. ground lamb
  • 34 cup finely chopped parsley
  • Salt
  • Freshly ground black pepper
  • 1 egg
  • 3 tbsp. milk
  • 2 tbsp. melted butter


  1. Bring commercial phyllo to room temperature. Preheat oven to 400°. Heat butter in a medium skillet over medium heat. Add onions and cook until golden, about 25 minutes.
  2. Transfer to a bowl and cool. Add ground lamb, parsley, salt, and black pepper; mix well. In a separate bowl, combine egg, milk, and melted butter. Mix well. Lay 1 sheet phyllo on an oiled baking sheet. Brush with egg mixture, then repeat, layering and brushing, until you have 10 layers.
  3. Brush top with egg mixture, then dot with 2-tbsp. portions of meat mixture, creating 3 rows of 4. Press a sheet of phyllo over filling; brush with egg mixture. Continue layering phyllo and brushing with egg mixture until crust is 10 sheets thick. Press gently around filling, then, using a 3 1⁄2” round cutter, cut out pies. Discard scraps, brush pies with egg mixture, and bake until golden, 25 minutes. Remove from oven and serve with yogurt.