Ingredients: for the pastry:

• 1 kg. flour
• 4 tablespoons margarine
• 2 eggs
• salt

for the filling:

• 3 tablespoons margarine
• 5 onions
• 500 gr. minced mutton pepper, salt, 1 pinch parsley, chopped

to fry:

• 5 cups oil

Sieve the flour onto a board, make a holllow in the centre and break the egg insidee, add the salt, butter, 50 g of the margarine and vinegar, and gradually mix in the flour, working outwards. Add the water slowly, kneading until you have a soft, springy dough. Cover with a damp cloth and set asidee for 10 minutes. Form a long thin roll, divide into pieces 5 em in length and roll into balls. Flour the board and roll out each piece to the size of a plate with an ordinary rolling pin, then using a long slender Turkish rolling pin roll out to 30 em in diametre. Melt the remaining loog of margarine, brush over each sheet of pastry and stack one on top of the other. Do not grease last sheet. Place in a floured baking tray, cover with a cloth and refrigerate for about 1 hour. Mix the onions and meat. Put the stack of pastry sheets onto a floured board, and flouring liberally, roll out all that once until you have a very thin pastry, using a slender rolling pin. Starting 4 em away from the lower edge of the pastry place teaspoonfuls of the filling at regular intervals in a line. Brush the area between them with water, then fold the lower edge of the pastry over the top and using a knife or pastry cutter cut out around each lump of filling to form moon-shaped pastries. Repeat until finished. Heat 4 cups of sunflower oil in a saucepan and fry the pastries, stirring occasinally with a strainer spoon until they have swelled up and are golden brown all over. Remove onto kitchen paper to drain off excess fat and serve hot.

Source:http://cookbook.turizm.net/cookbook/default.asp