A common fixture in Middle Eastern bake shops, these savory filled phyllo pastries are an easy and delicious grab-and-go snack for market shoppers.
To make the filling: In a large skillet set over medium-high heat, heat the oil until it ripples and coats the bottom of the pan. Add the meat and onions and cook for 10 minutes, stirring frequently to break up any chunks, until the meat is browned and the onions are translucent.
Drain off any excess fat, then add the cumin, cinnamon, allspice, salt, and pepper. Cook for 1 to 2 minutes more, until the spices are fragrant. Remove from the heat and cool to room temperature. When cool, stir in the parsley, currants, and almonds.
To assemble: Combine the olive oil and melted butter. Unroll the phyllo dough; place it on a piece of parchment and cover with plastic wrap and a damp towel.
Lifting three sheets of dough at a time, place them on a piece of parchment with the long edge facing you. Lift up the first two sheets and brush the bottom layer with the butter/olive oil mixture. Place the second sheet over the first, brush it, then place the third sheet on top. Cut the dough down the center, top to bottom, to form two rectangular stacks of dough.
Place 3 tablespoons of filling in a 2"-wide strip on the lower third of one of the dough rectangles. Roll the dough up over the filling, then fold in the edges on both sides. Continue rolling until all of the dough is used.
Place, seam-side down, on a parchment-lined or lightly greased baking sheet. Repeat with the second stack of dough. Leave 1" between the rolls on the pan. Brush the tops with the butter/oil mixture.
Repeat steps 4 and 5, using the remaining phyllo sheets in the package, or until you've used all the filling.
To bake: Preheat the oven to 400°F. Bake the rolls for 16 to 18 minutes, until golden brown. Remove from the oven and cool on a rack for 10 minutes before serving warm with the tahini-yogurt sauce.
To make the sauce: Combine all of the ingredients in a food processor or blender and process until smooth. Refrigerate until ready to use.
Store any leftover koftes, well wrapped in plastic, in the refrigerator for several days; freeze for longer storage.
