Serves 6 to 8

12.5 oz ground lamb (or half beef/lamb)
1 large onion, diced
1⁄2 cup olive oil
1 tablespoon Baharat
2 tablespoon Signature Harissa
2 oz toasted pine nuts
1 1/4 teaspoon salt
1 10 x 15-in sheet of thawed puff pastry

All-purpose flour for dusting
1 egg, lightly beaten
sesame seeds, for dusting

1. Cook the meat filling-
   Place the oil and onion in a medium size pot. Bring to a boil over medium heat. Turn the heat down, cover your pot with a lid and let cook for 15 minutes. Add the ground lamb, Baharat and salt to the pot, mix well and bring to a boil again. Once boiled, reduce the heat and cook for 45 minutes with the lid on. Make sure to stir the meat every so often. Strain the meat from the oil. You can reserve the oil for other applications. Let the mixture cool.
   Add the harissa and pine nuts. Taste for salt and adjust to your liking with more salt/harissa

2. Preheat the oven to 425 and line a large, rimmed baking sheet with parchment paper. Lay puff pastry horizontally across a lightly floured work surface. Use a rolling pin to stretch it out a bit. Cut the pastry into 4 strips. Place the filling to form a thick log of filling across one of the long ends of each piece of pastry. Roll the pastries like jellyrolls around the filling, creating four long ropes with the filling in the middle.

3. Gently pull and shake on the ends of each roll to elongate them a few more inches, then loosely coil the ropes around on themselves like a snail shell. Place the pastries on the prepared baking sheet and brush with egg wash. Sprinkle the tops with sesame seeds and, using a sharp knife, make small slits across the roll, approximately every inch. Bake for 10 minutes, lower heat to 350 and continue baking until pastry is puffed and golden brown, another 20- 30 minutes. Serve warm.