Peel and finely chop the onion. Peel and finely chop the garlic cloves. Heat 2 tablespoons of oil in a large pan. Add the onion and cook until translucent. Add the garlic and cook for 1 minute, then add the meat and cumin. Season with salt and pepper and cook until the meat is browned.

Add the tomato paste, mix, cover, and simmer on low heat for 20 minutes, adding a little water if necessary. Stir in the oregano and rosemary and remove from heat. Let cool.

Preheat the oven to 392°F (th.6-7). Place 1 sheet of filo dough on the work surface with the long side facing you, brush with melted butter, and place a second sheet on top. Repeat the process to use a total of 5 sheets. Cover the remaining 5 sheets with a cloth to prevent them from drying out.

Place half of the meat mixture in the middle of the top buttered sheet of dough. Fold the side of the dough closest to you over the filling, then roll it up. Transfer the roll to a baking sheet lined with parchment paper, seam side down, and folded into a half-circle. Repeat the process with 5 more sheets of filo and the remaining filling. Place them next to the previous roll to form a circle.

Smooth the joints: unfold the remaining half of the filo sheet and brush with melted butter. Wrap the buttered side around the joint, repeating the same for the other joint. Brush the entire crown with butter and sprinkle with sesame seeds. Bake for 15 to 20 minutes until golden.

Squeeze the lemon and chop the mint. Mix half of the lemon juice, chopped mint, and skyr. Wash and dry the little gem lettuces and radishes, cut them into quarters, cut the spring onion stalks on the bias, distribute them on plates, and add the peas. Whisk 2 tablespoons of olive oil, the remaining lemon juice, honey, salt, and pepper. Serve the crown with this sauce and mint skyr.