Ingredients:

  • 2 lbs (900 g) ground lamb
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup (60 ml) chopped fresh parsley
  • ¼ cup (60 ml) chopped fresh mint
  • ½ cup (75 g) pine nuts, toasted
  • 1 package (14 oz/400 g) phyllo dough, thawed
  • ½ cup (115 g) unsalted butter, melted
  • 1 egg, beaten (for egg wash)

Instructions:

  1. In a large skillet, heat some oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for an additional 1 minute.
  4. Add ground lamb, breaking it apart, and cook until browned.
  5. Mix in cumin, coriander, cinnamon, allspice, salt, and pepper; cook for 2-3 minutes.
  6. Remove from heat and stir in parsley, mint, and pine nuts. Allow to cool slightly.
  7. Preheat the oven to 375°F (190°C).
  8. Lay out one sheet of phyllo dough and brush with melted butter.
  9. Layer 3-4 more sheets in the same manner, brushing each sheet with butter.
  10. Spoon a portion of the lamb mixture along one edge of the pastry.
  11. Roll the pastry tightly around the filling and transfer to a greased baking dish and brush with beaten egg.
  12. Repeat the process for the remaining filling and dough.
  13. Bake in the preheated oven for 30-35 minutes or until golden brown.
  14. Let cool for 10 minutes before slicing and serving.