Step 1

Heat a glug of olive oil in a large pan. Add onion and ground meat. Cook over medium heat until meat is browned. Drain and discard excess liquid. Set aside.

Step 2

In a large mixing bowl, combine parsley and pinenuts. Add tahini, allspice, cinnamon, cardamom, coriander, pomegranate molasses, salt and pepper. Add meat mixture and stir until combined.

Step 3

Preheat oven to 375. Line a large baking sheet with parchment paper.

Step 4

On a clean, dry surface, lay out three sheets of filo pastry, end to end, slightly overlapping, to create one long rectangle of pastry. Repeat once more, directly overtop the first layer. Complete this process one last time to create a third and final layer.

Step 5

Brush the filo with melted butter. Arrange meat mixture in a long line across one long edge of the filo dough and begin to roll it up- tightly but gently. The filo may crack, but keep going. This recipe is surprisingly forgiving, so don't worry too much if the dough breaks apart in points. Roll the filo up so that it forms one very long 'snake.'

Step 6

Roll the tube of filo up on itself to from a spiral disc shape. Place spiral form onto the lined baking sheet. Brush with egg wash and sprinkle liberally with sesame seeds. Bake for 20-30 minutes, until dough is golden brown.

Step 7

Combine all salad ingredients in a medium bowl and refrigerate until ready to serve alongside the cooked burek.