Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

First make the meat filling: peel and finely chop the onion. I do this in the food processor but you can do it by hand. Heat the olive oil over a moderate heat and add the finely chopped onion. Cook for around 5 minutes, stirring from time to time, until the onion is soft and slightly caramelised.

Finely crush the garlic and add the onion. Stir well to mix on and cook for 1 minute.

Add the minced beef and cook, stirring and breaking up the meat, over a moderate heat until lightly browned. This should take around 5 minutes.

Add the parsley, seasoning and spices and mix well. Cook for 2 minutes, take off the heat and set aside to cool.

Make the Kiymali Borek: thoroughly mix the yoghurt, olive oil and the egg.

Drizzle some olive oil on the baking tray and, using a pastry brush, ensure even coverage on the tray. Lay out the filo sheets ready to use and cover them with a damp cloth to ensure they do not dry out.

Lay 1 piece of filo on the baking tray and brush with around ¼ cup/4 tablespoons of the yoghurt and oil mixture.

Top with another sheet of filo and brush with more of the yoghurt oil mixture.

Repeat one more time so you have 3 layers of pastry and oil/yoghurt mixture.

Tip the cooked minced beef onto the pastry and spread evenly over the surface.

Top with pastry and yoghurt/oil 2 more times.

Add the final layer of pastry, brush with the majority of the remaining oil/yoghurt mix and then fold over any pastry hanging over the edge. Use the remaining oil mixture to brush over.

Sprinkle with sesame seeds.

Cook in the centre of a pre-heated oven for 30 – 35 minutes until the pie is hot, golden brown and crispy on the surface.

Serve with your choice of sides: I served it with a medley of Middle Eastern and Mediterranean food: Turkish rice with parsley, tabbouli, tzatziki, roast Mediterranean vegetables with roast feta and fresh basil. Simply scrumptious!