Melt a soupspoon of butter in a saucepan. Add the chopped onions and the meat cut into pieces 3 x 1/2 cm. Cover and cook 20 minutes, stirring from time to time.

Add the peeled, chopped tomato (or the tomato sauce) 2 glasses of hot water and a half soup spoon of salt. Cover and cook on a low heat for 2 hours.

When cooked, add 2 coffee spoons of pepper, a soup spoon of thyme, and a bunch of chopped parsley. Mix. Remove from heat and let cool before using.

Melt 8 soup spoons of butter in a small frying pan. Spread a little on the surface of one yufka. Place a second yufka over this one and butter the center only. Do the same with the remaining yufka, placing one over the other so that you end up with 5 double yufkas. Fold four areas of the circumference toward the center, making a rough square.

Place a portion of the meat in the center of the square, and close it by folding the. corners into the center of the square, one over the other.