(Makes 16)


30 ml   oil

1          onion, chopped

2          garlic cloves, crushed

5 ml     smoked chilli flakes

5 ml     paprika

5 ml     ground cumin

2,5 ml  turmeric

10 ml   Moroccan rub

            salt and black pepper

500 g   minced lamb

30 ml   tomato paste

1          egg

60 ml   chopped coriander

8          sheets of phyllo pastry

60 ml   melted butter

10 ml   Za’atar OR sesame seeds


100 ml double cream yoghurt

100 ml crème fraiche

2          garlic cloves, crushed

30 ml   chopped mint

30 ml   chopped coriander

30 ml   olive oil

15 ml   lime juice

            zest of 1 lime

            salt and black pepper for seasoning


  • Preheat the oven to 180°C
  • Saute the onion and garlic in the oil until cooked
  • Add the spices and then the lamb.Stir and break up with a fork.  Cook until the meat starts to brown. Remove from the heat
  • Add the tomato paste, egg and the herbs.Mix well and keep aside
  • Brush 2 sheets of phyllo pastry with melted butter and stack on one another.Cut it into 4 equal sized rectangles
  • Spoon some of the meat filling on the rectangles (in sausage shape) in the length of the pastry rectangles.Fold in the edges and roll into cigars.  Use more melted butter to “glue” the edges together
  • Repeat with the rest of the pastry and filling and place the cigars on a baking paper lined baking tray
  • Brush the cigars with more melted butter and sprinkle over the Za’atar.Bake for about 15 minutes or until golden brown and crisp.
  • TO MAKE THE SAUCE: Place all the sauce ingredients in a blender and blitz until smooth.
  • TO SERVE:Serve the cigars immediately with the sauce, rocket plus baby tomatoes


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