This is in The Complete Middle East cookbook by Tess Mallos. I give it 4 1/2 stars for DH and I. I make this and serve it with Turkish Wedding Pilaf (Dugun Pilav) and a salad. I find it works better without coating with the egg but maybe because I use rice flour rather than regular because of an allergy. I have made these without dill and they were still pretty good. I have also made them in a patty shape though that is not traditional and the name of the recipe does not fit it then. I just use a regular cooking onion for the brown onion. I will make these again.