Cook the Aromatics: Heat the olive oil in a large frying pan or skillet over medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Brown the Lamb: Increase the heat to medium-high, add the lamb mince to the pan, and break it up with a wooden spoon. Cook until the lamb is browned all over, which should take about 8-10 minutes. Make sure to drain off any excess fat from the pan.

Spice the Filling: Add the ground cumin, coriander, cinnamon, allspice, and smoked paprika to the lamb. Season generously with salt and pepper. Stir everything together and cook for 2 minutes more to allow the spices to become aromatic.

Cool the Filling: Remove the pan from the heat. Stir in the freshly chopped parsley and mint. Transfer the filling to a bowl and allow it to cool completely to room temperature. This is a crucial step to prevent the hot filling from steaming and tearing the delicate filo pastry.

Prepare for Assembly: Preheat your oven to 180°C (160°C fan). Line a round baking tray or a 23cm (9-inch) cake tin with baking parchment. Unroll your filo pastry sheets and cover them with a slightly damp tea towel to stop them from drying out while you work.

Form the Rolls: Place one sheet of filo pastry on your work surface with the long edge facing you. Brush it lightly all over with melted butter. Place another sheet directly on top and brush that with butter too. I find that two layers provide the perfect balance of crispness and strength.

Add the Filling: Spoon a line of the cooled lamb kofta filling (about one-quarter of the total mixture) along the long edge closest to you, leaving a 2cm border at the sides.

Roll and Coil: Fold the short edges in slightly, then carefully roll the pastry up away from you to form a long, thin sausage. Don't roll it too tightly. Gently lift the sausage and place it into your prepared tin, coiling it into a spiral shape starting from the centre.

Repeat and Bake: Repeat the process with the remaining pastry and filling, adding each new sausage to the end of the coil in the tin to continue the spiral. Once complete, brush the top of the entire burek generously with the remaining melted butter and sprinkle with sesame or nigella seeds.

Bake to Golden: Bake for 30-35 minutes, or until the pastry is deep golden brown, crisp, and bubbling. Let it rest in the tin for 10 minutes before slicing and serving warm.