In a large skillet, warm olive oil over medium heat. Add diced onions and sauté until soft and translucent, about 5 minutes.

Add ground beef to the skillet, breaking it apart as it cooks, for 7-10 minutes until browned.

Sprinkle Aleppo pepper, salt, and black pepper over the beef mixture. Stir well.

Pour in enough water to cover the beef and simmer on low until the liquid evaporates, about 5-10 minutes.

Remove from heat and let the filling cool completely. Adjust seasoning if needed.

In a bowl, whisk together milk, egg, and neutral oil until smooth.

Preheat your oven to 375°F (190°C) and brush a round baking pan with olive oil.

Lay two phyllo sheets on a clean surface, covering remaining dough with a damp towel. Brush the top sheet with the milk mixture.

Spread a line of cooled beef filling along one long edge of the phyllo sheets.

Carefully roll the phyllo sheets loosely to form a log shape, keeping the filling inside.

Starting from the center of the greased pan, coil the rolled phyllo log into a spiral shape.

Repeat with additional phyllo sheets and filling. Baste the entire spiral with remaining milk mixture.

Sprinkle sesame seeds and nigella seeds over the top.

Bake in the preheated oven for about 35 minutes or until golden brown and crisp.

Remove from oven, slice into wedges, and serve warm.