Spiced Lamb and Apricot Phyllo Rolls

Instructions

1. 1

   Finely chop the onion and mince the garlic. Dice the dried apricots into small pieces.

   ~5 min
2. 2

   In a large skillet, heat a tablespoon of olive oil (optional) over medium heat. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

   ~10 min
3. 3

   Add the chopped onion and minced garlic to the skillet with the lamb. Cook until the onion is softened, about 5-7 minutes.

   ~7 min
4. 4

   Stir in the diced apricots, allspice, cinnamon, nutmeg, salt, and black pepper. Cook for another 2 minutes until fragrant.

   ~2 min
5. 5

   Remove the lamb mixture from the heat and stir in the chopped fresh parsley. Let it cool slightly.

   ~5 min
6. 6

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

7. 7

   Melt the butter in a small saucepan or microwave.

   ~2 min
8. 8

   Carefully unroll the phyllo dough. Keep the sheets covered with a damp kitchen towel to prevent them from drying out.

   ~3 min
9. 9

   Lay one sheet of phyllo dough on a clean surface. Brush it generously with melted butter. Place another sheet on top and brush with butter. Repeat this process until you have a stack of 3-4 sheets.

   ~10 min
10. 10

    Spoon about 2-3 tablespoons of the lamb mixture along one of the longer edges of the phyllo stack. Fold the sides of the phyllo dough inwards to enclose the filling, then roll up tightly like a cigar.

    ~15 min
11. 11

    Place the rolled phyllo seam-side down on the prepared baking sheet. Brush the top of each roll generously with melted butter.

    ~5 min
12. 12

    Repeat steps 10-12 with the remaining phyllo dough and lamb mixture to create more rolls.

13. 13

    Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crispy.

    ~25 min
14. 14

    Let the rolls cool slightly before serving.

    ~5 min