12 sheets fresh filo pastry
50g butter, melted
MINT YOGHURT SAUCE
125ml plain Greek yoghurt
juice of 1 lemon
1/4 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
1/2 tsp ground cinnamon
½ tsp ground cardamon
finely grated zest of 1 lemon
¼ cup pine nuts, toasted
1. To make mint yoghurt sauce, combine all ingredients in a bowl. Season. Refrigerate until required.
2. To make filling, heat oil in a frying pan over medium heat. Cook onion and garlic until soft and golden.
3. 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.
4. 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.
5. Repeat with remaining pastry, butter and filling.
6. 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.
7. 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.