- Preparation time:
- 45 minutes
- Cooking time:
- 30 minutes
- 12 sheets fresh filo pastry
- 50g butter, melted
MINT YOGHURT SAUCE
- 125ml plain Greek yoghurt
- juice of 1 lemon
- ¼ cup finely chopped mint
- 2 tbs extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 300g lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground cardamon
- finely grated zest of 1 lemon
- ¼ cup pine nuts, toasted
- To make mint yoghurt sauce, combine all ingredients in a bowl. Season. Refrigerate until required.
- To make filling, heat oil in a frying pan over medium heat. Cook onion and garlic until soft and golden.
- Increase heat to medium and add lamb. Cook, breaking up lamb with a fork, for 2 minutes, or until lamb is just cooked. Stir in spices and juice. Season. Transfer to a bowl to cool completely.
- To make cigars, place 1 pastry sheet on a work surface and brush with melted butter. Spoon 2 tablespoons of the filling along 1 long edge. Fold in short sides 2cm. Roll up tightly to form a cigar shape. Place on prepared oven tray.
- Repeat with remaining pastry, butter and filling.
- Heat a large frying pan or electric hotplate over medium heat. Spray cigars all over with vegetable oil and cook, turning, until golden, crisp and hot.
- Serve lamb cigars with yoghurt sauce.
We cooked our cigars on an electric flatplate, but you could also cook them in a moderate oven.
While we served our lamb cigars with a cooling yoghurt sauce, they would also go well with a great chilli sauce like Moroccan harissa.
This recipe has not been tested.