Lamb Filo Cigars with Mint and Orange Yogurt

Combine yogurt with mint, orange juice and 1 teaspoon salt and refrigerate. Dry fry pine nuts in a large frypan, shaking regularly, until golden and remove. Heat oil in pan and lightly brown mince. Add onion, cumin, cinnamon and chilli and fry until onion is translucent. Stir in half the orange rind, tomato paste, pine nuts and remaining salt until well combined and allow to cool. To assemble cigars, brush one sheet filo with butter and top with a second sheet. Cut horizontally into 4 strips. For each cigar, position one strip horizontally and place a second strip vertically in the centre of the horizontal strip, forming an upside down T shape. Spoon a heaped tablespoon of mince mixture at the bottom of the vertical strip, fold the flaps of the horizontal strip over the filling and roll up along the length of the vertical strip to form a cigar, brushing with butter as you go. Repeat with the remaining filo and mince mixture. Place on an oven tray and brush with butter. Bake at 200°C for 10-15 minutes until golden brown. Sprinkle with sumac and serve with Mint and Orange Yogurt garnished with remaining orange rind.