Preheat the oven to 175 °C (350 °F).

In a skillet over medium‑high heat, sauté onions in about ½ Tbsp vegetable oil until translucent and slightly browned (≈ 5 minutes).

Add ground beef, garlic, tomato paste, spices (thyme, paprika, allspice), pepper and water or stock. Do not salt yet. Cook, breaking up meat, until liquid mostly evaporates and beef is browned (≈ 10 minutes).

Sprinkle in flour, stir well, then gradually stir in sour cream and remaining liquid until mixture is thick yet moist.

Season with salt—about 1 tsp to start—since phyllo is unsalted. Taste and adjust. Turn off heat and let cool ≈ 5 minutes, then stir in the 2 eggs.

Prepare a baking dish by brushing oil. Lay 3–4 sheets of phyllo brushed on both sides with oil as bottom layer using half the dough.

Spread cooled meat filling evenly over base.

Layer remaining phyllo sheets on top, brushing each with oil. Fold under edges for a smooth top.

Optionally brush surface with beaten egg and sprinkle sesame seeds.

Bake 30 minutes or until golden and crisp. Allow to rest 10 minutes before slicing into 8 squares.