2 c  Med. chopped Pecans (or Walnuts)
    1/3 c  Sugar
      1 tb Rose water
      1 lb Filo dough
      1 lb Drawn butter or sweet butter
      1    Basic syrup recipe

      3 pounds ground beef / lamb
      1 c  Bulgar wheat; soaked for 1/2 hour in warm water
      1 lg Onion; grated
           Salt; to taste
           Pepper; to taste
      1 ds Cinnamon
      1 ds Allspice
    1/3 c  Pine nuts

  Squish wheat in hands to remove water.  Then mix all
  ingredients well except pine nuts and 1 pound of meat.

  Grease (with butter or olive oil) a large baking pan, at least 13x9 or larger.

  Take one pound of the meat. Make bottom layer.  Flatten with
  hands until even. Add pine nuts after browning them in butter.
Add 1 pound of meat filling after browning it.

  Add top layer of meat and flatten until even.  Cut
  diagonal lines in both directions, not all the way
  through, to have a diamond pattern. Dot with butter
  (or margarine) .
   Bake for 1 hour at 350 degrees, or until brown.
Serve with plain yogurt

3 bunches of parsley
1/3 c  Bulgar wheat
      2 c  Water
    1/4 c  Fresh mint (chopped) or 2
           -tbs dry
    2 white onions
      2 lg Tomatoes (diced small)
  1 1/2 ts Salt
    1/4 ts Pepper
1/2 ts cinnamon
    1/3 c  Lemon juice (or to taste)
1/2 a lemon diced (very small)
    1/4 c  Olive oil

  Instructions:

  1. Wash parsley well, drain and shake out excess moisture.

  2. Soak Bulgar wheat in water in a large mixing bowl for 10 minutes.
  Drain well.  Set aside while preparing other ingredients.

  3.  Remove stems from parsley and discard.  Chop parsley very fine (3
  bunches should equal about 5 cups).  Add to wheat.

  4.  Chop onions fine and add to mixture along with remaining
  ingredients. Toss well.

  5.  If not served immediately, do not add tomatoes and onions until
  just before serving.

6. Season to taste.

Note:
Do not chop parsley in a food
  processor as it crushes the parsley.