Ray-Monde Deux Ryeland Lamb "Soujok roulo" Aleppo Style sausage rolls (modified Greg Malouf recipe from "Saha")
Massage through the mince all ingredients, ensure to mix thoroughly. Spread a thin layer of "soujok" on each piece of mountain bread, ensure to cover all of the bread evenly going right to the edges. Roll it tightly and put in a sealed container as each roll is made to ensure it does not dry out. Fry with olive oil in a fry pan or on the barbecue for a few minutes rotating each roll until golden brown.