Finely chop the onion.

Fry the chopped onion in olive oil until softened.

Add the minced meat, cumin, and ras el hanout to the pan.

Simmer the meat mixture for 10 minutes, stirring occasionally.

Season the meat mixture with salt and pepper to taste.

Remove the pan from heat.

Stir in the pine nuts and let the mixture cool.

Preheat oven to 450 degrees Fahrenheit.

Take one sheet of phyllo dough.

Fold the phyllo sheet in half to form a rectangle.

Place the phyllo rectangle vertically in front of you.

Take a small amount of the meat mixture and form a small sausage shape.

Place the meat sausage on top of the phyllo rectangle.

Fold the sides of the phyllo over the meat.

Roll the phyllo dough to create a sealed roll.

Brush the roll with olive oil.

Place the roll on a baking sheet lined with parchment paper.

Repeat the process with the remaining ingredients.

Bake in the preheated oven for 4-5 minutes on each side, or until golden brown.