3 tbsp. purified or melted butter
1/4 c. pine nuts
1 lg. onion, finely chopped
1 lb. coarsely ground lamb or beef
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. allspices

Heat the butter in a pan and lightly brown the pine nuts. Remove and set aside. Add the meat to the butter and fry for a few minutes until the raw look disappears. Before the meat browns, mix in the chopped onion, salt, pepper, and allspices. Cover; turn down to medium heat and continue to cook until meat is very tender and the juices are absorbed. Approximately 20 to 25 minutes. Remove from heat and mix in the pine nuts. This filling can be made ahead of time. It can keep for 2 to 3 days in the refrigerator.