2 medium onion chopped finely
4 tablespoons oil
1 ½ pounds of ground lamb (or beef)
2 teaspoons cinnamon
salt and pepper to taste
½ teaspoon of allspice
½ teaspoon ginger
1 cup chopped parsley
1 cup chopped cilantro
3 eggs slightly beaten
1 package of phyllo pastry
1 ½ sticks of unsalted butter -melted
To prepare the filling – In a large skillet sauté the onion in some oil for about 5 minutes. Add the meat, spices and cook till done, about 10 minutes. Make sure it is ground really well. Add in the parsley and coriander and stir.
Lightly beat the eggs in a bowl and pour over the meat. Cook gently for a moment or two only. Let the filling cool.
Lay out one sheet of the phyllo dough at a time on a plastic mat, lengthwise. With a pastry brush lightly coat the top with melted butter. Then cut each rectangle in four long strips with a small paring knife or pastry wheel.
Place about a tablespoon of the mixture at the bottom of each strip. Start to roll up and tuck the sides in along the way. When you reach the top, apply a bit more butter to seal. Place on a lined baking sheet with wax paper.
Complete all the rolls and freeze on the tray. When frozen, remove from the tray and place in a zip lock freezer bags.
To bake, place in a 425 degree oven for 10 to 15 minutes till lightly golden.