Step 1

Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Heat oil in a frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add lamb mince. Cook for 3 minutes or until browned. Add garlic. Cook for 1 minute. Stir in cumin, turmeric, cinnamon and lemon juice. Cook for 2 minutes or until lemon juice is absorbed. Remove from heat. Stir in parsley. Season with salt and pepper. Stand for 20 minutes to cool.

Step 3

Meanwhile, make Lemon tahini Combine tahini, lemon juice, cumin and 2 tablespoons cold water in a bowl. Season with salt and pepper. Drizzle with oil. Set aside.

Step 4

Place 1 sheet of filo pastry on a flat surface. Spray with oil. Top with another sheet. Cut pastry in half lengthways to form 2 long strips. Spoon 1/3 cup lamb mixture along 1 long edge of 1 pastry strip. Roll up firmly to enclose. Cut crossways into 8 equal lengths. Place, seam-side down, on 1 prepared tray. Repeat with remaining lamb mixture and pastry to make 32 cigars. Spray with oil.

Step 5

Bake for 15 to 20 minutes or until golden. Serve lamb cigars with tahini.