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🍽️ Spiced Meat Rolls with Honey-Mustard Dip

222 kcal · 30 min · 4 servings

Ingredients

• 60 ml olive oil
• 80 g finely diced onions
• 500 g lamb mince
• 1 tsp ground cinnamon
• ground allspice
• ginger powder
• salt
• black pepper
• 1 bunch chopped flat-leaf parsley
• 4 eggs (size M)
• 120 g butter
• 1 package filo or yufka pastry
• 1 tbsp chopped pistachios
• 1 tbsp sesame seeds
• 2 tbsp honey
• 2 tbsp mustard
• 2 tbsp lemon juice
• harissa

Instructions

1. 1. Heat olive oil in a large pan.
2. 2. Add the diced onions to the pan and sauté until soft.
3. 3. Crumble the minced meat into the pan.
4. 4. Cook the meat through, stirring constantly, for 6 to 8 minutes.
5. 5. Stir cinnamon, allspice, and ginger into the meat mixture.
6. 6. Season the mixture with salt and pepper to taste.
7. 7. Let the meat filling cool down for a few minutes.
8. 8. Preheat the oven to 200 degrees Celsius (conventional heat, no fan).
9. 9. Cut 18 rectangles from the dough (each 18 x 14 cm).
10. 10. Cover the dough pieces with a damp cloth to prevent them from drying out.
11. 11. Melt the butter in a small pot or microwave.
12. 12. Place one heaped tablespoon of the meat mixture on the short side of a dough piece.
13. 13. Fold the remaining dough over the filling.
14. 14. Brush the visible dough surface with the melted butter.
15. 15. Roll the dough piece tightly starting from the filled side.
16. 16. Place the rolls seam-side down on a buttered baking sheet.
17. 17. Sprinkle pistachios and sesame seeds over the rolls.
18. 18. Bake the rolls on the second rack from the bottom for 20 to 25 minutes until light brown.
19. 19. Whisk honey, mustard, lemon juice, and harissa together for the sauce.
20. 20. Serve the sauce as a dip alongside the finished rolls.

Nutrition per serving

• kcal: 222
• Protein: 11 g · Fett/Fat: 12 g · Carbs: 18 g