20 sheets (30 × 20 cm) filo pastry (cut in half to make 40 rolls)
250 ml pomegranate molasses (for dipping)
1 kg yogurt (for dipping/side)
20–30 bottles ayran (optional)
PREPARATION
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the almonds or pine nuts until golden. Remove and drain on paper towels.
In the same pan, add onions and cook until translucent. Add beef, salt, and spices. Stir until browned, then mix in the toasted nuts. Let cool.
Preheat the oven to 200°C (400°F) and grease a baking sheet with olive oil.
Cut filo sheets in half lengthways. Place 2 tablespoons of filling along one edge, leaving a 1 cm margin on three sides. Fold in edges and roll tightly into a cigar shape, brushing with olive oil as you go.
Repeat until all pastry and filling are used.
Brush rolls generously with olive oil and bake for 10–13 minutes, until golden and crisp.
Serve immediately with pomegranate molasses and thick yogurt for dipping. Enjoy with a cool glass of ayran on the side.
