



LAMB CIGARS WITH HERBED YOGHURT
(Makes 16)
CIGARS
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
HERBED YOGHURT
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
METHOD:
- 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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