Kabob Phyllo Rolls

Ingredients

The Kabob Mix

• 1 lb ground beef
• 2 onions, caramelized slowly (~30 min)
• 1 bunch fresh parsley, chopped
• ½ cup pine nuts, toasted
• 4 garlic cloves, smashed
• 2 tsp each: salt, paprika, cumin
• 1 tsp black pepper

To Assemble

• 1 package phyllo dough, thawed overnight
• Olive oil for brushing
• 1 egg, beaten (egg wash)
• Generous amount of sesame seeds

Method

1. Mix all kabob ingredients well. Caramelizing the onions slowly is key — don’t rush it.
2. Thaw phyllo overnight in the fridge. Keep unused sheets covered with a damp towel as you work.
3. Lay out one sheet, brush with olive oil, layer a second sheet on top.
4. Add filling and roll up tight. Brush immediately with olive oil.
5. Repeat until all filling is used.
6. Brush all rolls with egg wash, coat generously with sesame seeds.
7. Bake at 375°F for 25–30 minutes until golden and crispy.
8. Serve with tahini, spicy grated tomatoes, and fresh vegetables.