1/2flat-leaf parsley leaves, finely chopped(use dried if you can't find any)
100gfirm feta, crumbled
1/4cuppomegranate molasses(buy online)
8sheets fresh filo pastry
100gunsalted, melted butter
Nigella seeds - for decoration(optional)
Heat the oil in a large non-stick frypan over medium heat, add the onion and pine nuts, and cook for 5 minutes or until onion is softened. Add the mince and cook for 5 minutes, breaking up with a spoon, or until browned. Add the baharat spice mix, season with salt and pepper, and cook for a further minute until fragrant. Remove from the heat and stir through the parsley, feta and 2 tbs of pomegranate molasses. Set aside to cool completely. Preheat oven to 200°C.
Grease a baking tray and line with baking paper. Place a sheet of filo pastry, with the long edge facing you, on a clean work surface. Brush with butter and fold in half, widthwise. Spread 2 heaped tbs of the lamb mixture along the short edge closest to you, leaving a 2.5cm border on sides and bottom. Roll the short edge over filling to enclose, then fold in the 2 longer sides and roll up to form a cigar shape. Do not wrap too tight (allow for the mixture to expand).Brush the seam edge with butter to seal and transfer to prepared tray. Repeat with remaining pastry and filling to make 8 rolls.
Brush the rolls with remaining butter and sprinkle with nigella seeds.
Bake for 20 minutes or until golden. Serve with yoghurt, sour cream or creme fraiche.