In a skillet, heat the oil and cook the meat until it's halfway done, then add the onions and garlic.

Stir until all the meat is fully cooked. If there's excess oil in the pan, drain it. Add the spices to the meat and mix well. Then incorporate the mushrooms, brown gravy mix, and water, stirring to combine.

Simmer on low heat for 20 minutes until the mixture thickens, season to taste, and allow it to cool.

In a saucepan, melt the butter and keep it warm. Moisten a towel to cover the phyllo dough. Take the phyllo dough from the package and remove one sheet; cover it with the damp towel to prevent it from drying out. Place it on the counter, brush with butter, fold it in half lengthwise, brush with butter again, and fold lengthwise once more.

Place a spoonful of meat at one end of the phyllo, then begin folding it using the flag fold technique.

The Folding Technique (Flag Fold)

Initial Fold: Take one bottom corner of the strip and fold it diagonally over the filling to meet the opposite long edge, creating a small triangle.

Continued Folding: Keep folding the triangle onto itself up the strip, alternating the diagonal fold from side to side, similar to folding a flag.

Seal: Continue until you reach the end of the strip. If there's any excess dough, fold it over and lightly brush with butter.

Brush the entire triangle with butter and sprinkle black sesame seeds on top. Repeat until all the meat is used.

Preheat the oven to 375°F and bake on a parchment paper-lined tray for 15 minutes or until golden brown.