To make the filling, in a large pan, cook the beef (or mushrooms) over medium-high heat, breaking it up with a spoon as you go, until the beef is fully browned and cooked through (or until the liquid from the mushrooms has evaporated).

Add the onions and oil to the pan and sauté for about 3 minutes, or until the onions have softened and turned translucent.

Add the butter and salt and continue to sauté for another 2 minutes. Set aside to cool.

Stir in the parsley once the mixture has cooled.

To make the dough, in a large bowl, mix half the flour with the salt and water, stirring with a spoon until it is a sticky dough.

Add the remaining flour and knead the dough with your hands or a stand mixer until it begins to pull away from the sides of the bowl, then knead for another 4–5 minutes. If the dough is still sticky, add more flour a little at a time until it is smooth.

Cover the dough with a kitchen towel and let it rest for 25 minutes.

On a floured surface, divide the dough into 18 equal parts and roll each one into a ball. Cover them with a kitchen towel.

Working with one ball at a time, on a floured surface, roll it out into a circle about 6 inches (15 cm) in diameter.

Add 3 tablespoons of filling onto one half of the circle, then fold over the other half.

Press out any air from the half-moon by gently pressing with your palm before sealing the edges with your fingers. Trim any excess dough with a knife.

As you finish each half-moon, set it aside on a floured surface and cover with a kitchen towel. Repeat with the remaining dough.

Melt a knob of butter in a large pan over medium heat and fry two to three half-moons at a time, cooking them for 2 minutes on each side, or until golden brown. Place the fried moon breads on a wire rack while you fry the remaining ones. Each time you add a new batch of half-moons, add another knob of butter.

Serve the moon breads with a side salad.