Heat Harissa Olive oil in frying pan. Add lamb and beef and sauté until meat is done. Once the meat is cooked, add the caramelized onion confit, tomato paste and garlic powder. Cook until heated through. Once done set aside to cool down.
Preheat oven to 350F.
To assemble the rolls, place 1 Tbsp. meat mixture onto phyllo dough's widest end.* Sprinkle with feta cheese. Using a small amount of water, wet dough around around edges with finger tips. Fold in the sides and roll from wide end to narrow end. Arrange on baking sheet prepared with parchment paper. Brush with Butter Olive Oil. Bake until golden brown on both sides, for 15-20 minutes, turning half way through. Serve with dipping sauce, such as the Turkish Roasted Red Pepper Spread.
*Chef's Note: If using regular phyllo dough, cut triangles out of the rectangle dough to ensure an even amount of dough covers the filling after rolling up.