Crispy Lebanese style lamb filo fingers

Mrs.Dr.Fork

1 tablespoon extra virgin olive oil

1 large onion, finely chopped

40g pine nuts

300g organic ground lamb

1½ tablespoons baharat spice mix

large handful fresh flatleaf parsley, finely chopped

100g feta, crumbled

4 tablespoons pomegranate molasses

7 filo pastry sheets

200g unsalted butter, melted

2 teaspoons nigella seeds to sprinkle

100g greek yogurt to serve

Heat the oil in a large non-stick frying pan over a medium-heat, add the onion and pine nuts and cook for 5 or until the onion is softened. Add the ground lamb and cook for 5 minutes until browned, breaking up with a spoon.

Add the baharat spice mix and season with salt and black pepper, then cook for a further minute until fragrant. Remove from the heat and stir in the parsley, feta, and 2 tablespoons of the pomegranate molasses. Set aside to cook completely.

Heat the oven to 200°C/180°C/gas 6. Put a filo pastry sheet on a clean work surface with the long edge facing you. Brush with melted butter and fold in half from right to left. Spread 2 heaped tablespoons of the lamb mixture along the short edge closest to you, leaving a 2.5 cm border at the sides and bottom. Roll the bottom short edge over the filling to enclose it, then tuck in the sides and roll up to form a cigar shape. Don't wrap too tightly -- there needs to be a little room for the filling to expand as it cooks.

Brush the seam edge of the roll with butter, press gently to seal and transfer to a lined baking tray. Repeat with the remaining filo sheet sand filling to make 7 rolls.

Brush the rolls with the remaining butter and sprinkle with nigella seeds. Bake for 20 minutes or until golden. Spoon the yogurt into a serving bowl and drizzle over the remaining 2 tablespoons pomegranate molasses. Serve the filo rolls sprinkled with salt, with the yogurt alongside for dipping.

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