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1
For the filling, fry the onions in the oil until golden, stirring occasionally.
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2
Add the ground meat, salt and pepper, cinnamon, allspice, and nutmeg.
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3
The filling needs to be well seasoned and strongly flavored as it is balanced with the fillo pastry and yogurt, which are bland.
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4
Stir, turning over the meat and crushing it to break up any lumps, until it changes color and the juices have been absorbed.
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5
Then stir in the pomegranate molasses and cook 1 to 2 minutes more.
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6
In a small pan, fry the pine nuts in a drop of oil, stirring, for moments only, until they just begin to color.
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7
Stir them into the meat and let it cool.
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8
Cut the sheets of fillo in half, into 2 rectangles that measure about 12 inches x 9 inches, and pile them on top of each other with the long sides nearest to you.
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9
Brush the top sheet with melted butter.
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10
Put a line of filling (about 3 to 4 tablespoons) along the long edge, to reach to about 3/4 inch from either end, and roll up into a long thin roll.
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11
Then shape the roll into a tight coil, creasing it a little as you do, so that the pastry does not tear, and place it on a piece of foil (you do not need to grease it) on a baking sheet.
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12
Repeat with the remaining sheets of fillo and the filling, placing the coils next to each other so that they are held tight.
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13
Brush the tops with melted butter.
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14
About 30 minutes before you are ready to serve, bake the pies in an oven preheated to 400F for about 25 minutes, until golden.
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15
For the sauce, beat the yogurt with a little salt and the garlic, if using.
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16
For the garnish, mix the olive oil and the dried mint.
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17
Serve the pies as they come out of the oven.
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18
Pour about 3 tablespoons yogurt over each, and drizzle a little of the minty olive oil (about a teaspoon) over the top.
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19
For Kamals vegetarian filling, fry 4 large sliced onions in 4 tablespoons oil until brown.
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20
Add 1 cup pine nuts, salt, pepper, 3 teaspoons of ground mixed spices (cinnamon, allspice, nutmeg, ginger, cloves, cumin), and 1 1/2 tablespoons pomegranate molasses.
