صرر الأوزي بالجلاش

Place the butter in a pan over medium heat until it melts and starts to heat up.

Add the minced beef and chopped onion to the butter, and stir constantly until the meat changes color and the onion softens.

Add the seven spices and mix well until the seasoning is evenly distributed and fragrant.

Add the carrot and frozen peas, stirring until the vegetables soften slightly.

Add the washed and drained basmati rice to the meat and vegetable mixture, stirring until all ingredients are well combined.

Pour in the water and add the bay leaves, then cover the pot and let the rice cook on low heat until fully done and all the water is absorbed.

Prepare the filo pastry sheets by cutting them into squares, then melt the butter and place it in a small bowl for brushing.

Brush the cupcake molds lightly with melted butter using a brush to prevent sticking.

Place one sheet of filo pastry in each mold and brush it with butter, then place another sheet in the opposite direction and brush it again to form two crossed layers.

Add a spoonful of the rice and meat mixture into the center of each mold, then bring the pastry edges together on top to form a small parcel.

Brush the top of each parcel generously with melted butter so it becomes golden when baked, and repeat the process for all molds.

Place the tray in a preheated oven at 200°C and bake for 15–20 minutes until the tops and bottoms are golden, then remove from the oven, drizzle with pomegranate molasses, garnish with toasted nuts, and serve warm.