Preheat oven to 350 degrees. Line a large shallow baking pan with parchment, or foil and brush with 2 Tbsp of the Clarified Butter.
Sauté pine nuts in 1 Tbsp Clarified Butter until lightly browned. Remove and set aside. Add meat, onion and DAMASCUS KIBBIE SPICE to the pan and cook until meat is no longer pink and begins to brown. Remove from heat and stir in pine nuts.
Place the filo dough on a cutting board with the narrow side facing you. Cut the stack in half down the middle lengthwise and again down the middle widthwise to make four stacks of dough. Work with one stack at a time, keeping the others covered, first with waxed paper or parchment and then with a slightly damp towel.
Transfer one sheet of filo to the table with the narrow side facing you. Brush lightly with Clarified Butter. Lay another sheet on top. Place 1 Tbsp filling 1 inch up from the bottom edge of dough. Fold the 1 inch of filo over the filling, then fold side edges in. Brush folded edges lightly with Clarified Butter and roll to the end. Place roll, seam side down, on the baking pan. Repeat brushing, filling and rolling procedure with the rest of the dough. Brush the tops with additional Clarified Butter. The rolls will puff up when baked, so do not crowd on the baking pan. Bake 35 to 40 minutes until nicely browned.
For large Samboosiks, lay the 1/2 lb of filo on the table with the wide side facing you and cut the stack in half. Use 2 Tbsp filling in each and roll as for small Samboosiks. Large Samboosiks are an excellent choice for an elegant luncheon. Serve with a Greek Salad and Zucchini & Onion Sauté.
- 2 tbsp Pine Nuts or Slivered Almonds
- 1 tbsp Clarified Butter
- 1 lb: Pound Lean Ground Beef or Lamb
- 1 c diced Onion
- 2 tsp Damascus Kibbie Spice
- 1/2 lb: Pound Filo Dough, defrosted
- 1/2 c Clarified Butter, melted