This is not your typical shish barak and that is what is truly unique about this dish. Traditionally the meat is stuffed inside a pasta like shell but with this new spin the pieces are larger, more filling and made with phyllo dough. The yogurt mint topping is just divine and will become a household favorite no doubt. You do need some free time and patience to make this dish but it will be worth it in the end.
6 fillo pastry sheets (unfreeze for a few hours before use and then lay a damp towel over at all times or they will not be usable)
1 pound ground beef
1 tablespoon garlic, diced
2 tablespoons olive oil
1 small onion, diced
1 tablespoon cinnamon
1 tablespoon nutmeg
Salt and pepper to tasting
1 tablespoon allspice
1. In a 9-inch skillet add olive oil, onions, cinnamon, nutmeg, allspice, salt and pepper on medium heat, let cook for a few minutes. Add meat and cook thoroughly.
2. In a separate 9-inch skillet lightly brown pine nuts in a small amount of olive oil, add to meat mixture when finished.
3. Cut each fillo sheet in half. Place the long end of the sheet towards you. Place meat mixture towards bottom leaving enough room on all sides to roll (meat in this should be like a cigar amount and shape). Now roll gently up, when finished coil into a crescent shape. Then place on a baking sheet.
4. After you have done this to each one brush tops with butter and bake for 30minutes or until golden.
5. Make a bowl amount of yogurt; add some olive oil, garlic, and mint. Mix. Place on top of baked shish baraks or just place on table.
note: If you have extra meat you can just add it to your rice, it makes great rice filling!