Ground Meat Rolls

Ingredients

• 60 ml olive oil
• 80 g finely diced onions
• 500 g ground lamb
• 1 tsp ground cinnamon
• ground allspice
• Ginger powder
• Salt
• black pepper
• 1 bunch chopped flat-leaf parsley
• 4 eggs (medium)
• 120 g butter
• 1 pack filo or yufka dough
• 1 tbsp chopped pistachios
• 1 tbsp Sesame seeds
• 2 tbsp honey
• 2 tbsp mustard
• 2 tbsp lemon juice
• Harissa

Instructions

1. 1.

   Heat olive oil in a pan. Sauté onion cubes. Crumble the ground lamb into the pan and cook, turning, for 6-8 minutes. Add cinnamon, allspice, ginger, salt and pepper. Let cool slightly, then mix in parsley and eggs. Melt the butter.

2. 2.

   Cut the dough into 18 rectangles of 18 x 14 cm and cover with a damp cloth. Place a heaping tablespoon of meat mixture on the oily side of each piece and fold over. Brush the exposed dough surface with melted butter. Roll tightly from the filled side. Lay the rolls seam-side down on a greased baking sheet. Sprinkle pistachios and sesame seeds over them.

3. 3.

   Bake in a preheated oven at 200 °C (gas 3, convection not recommended) on the second rack from the bottom for 20-25 minutes until golden brown.

4. 4.

   For the sauce whisk honey, mustard, lemon juice and harissa together and serve as a dip with the rolls.