Preparation
Step 1
Set a large frying pan with the olive oil over a medium-low heat. Add the onion and cook for 4-6 minutes, until softened. Tip in the mince, increase the heat and cook, stirring every so often, for 3-4 minutes, until browned all over. Stir in the pomegranate molasses, the tomato puree and spices and cook for 2 minutes more.
Step 2
Remove the pan from the heat and leave to cool slightly before stirring in the lemon juice, chopped tomato and parsley. Set aside to cool.
Step 3
Preheat the oven to 180°C. Briefly dip the cannelloni tubes in a bowl of hot water to soften, then fill each one generously with the lahm bi ajeen mix.
Step 4
Spread the pasta sauce over the base of a medium baking dish. Arrange the filled cannelloni over the top and dot all over with the mozzarella.
Step 5
Transfer to the oven and bake for 15-20 minutes, until the pasta is tender and the mozzarella golden and bubbling.
Step 6
Scatter with the toasted pine nuts and parsley, drizzle with a little extra pomegranate molasses and serve.
