In a large skillet over high heat, saute the lamb until rendered.
Then add all the spices, onions, herbs and garlic and continue cooking until glassy
Discard the fat, add the egg and saute briefly to cook through.
Add the potatoes and cook for another few minutes to heat through.
Cool the mixture.
Season.

Cut your phyllo sheets in thirds the long way and cover with a damp cloth.
Brush butter between the sheets in pairs
Place a mound of the lamb mix on the end of the now double thick strips.
Fold the corner up into a triangle and working away from you continuing to fold triangle style, finish the pastry….just as you would fold a flag.
Brush the tops with the butter, decorate with zatar and sesame seeds and cook for 12-15 minutes in a 375 degree oven until golden brown.