Sheikh el Mahshi filling, also called tatbila. The word ‘sheikh’ implies that it is the grandest, since it is all meat.
Heat the butter or oil in a frying pan. Add the onion and fry gently until soft and transparent. Add the meat and fry it, tossing it and squashing with a fork, until it changes colour. Season to taste with salt and pepper, sprinkle with spices and stir in pine nuts if used. Moisten with a few tablespoons of water, and cook gently, covered, until the meat is very tender.