Prep 30 mins
Cook 5 mins
This is a recipe from a friend of mine-web name is FootsieBear. I would add red pepper flakes and replace parsley with cilantro-serve with Harissa Dip.
- 1 medium onion, finely chopped
- 1⁄3 cup olive oil
- 15 ounces lean ground beef or 15 ounces lamb
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground ginger
- ground pepper
- 1⁄2 cup chopped fresh parsley
- 5 eggs
- 1 lb phyllo pastry
- 6 ounces butter, melted
- Preheat oven to 300 F.
- To make filling: cook onion in the olive oil until soft.
- Add beef or lamb, crushing it with a fork.
- Add seasonings and spices.
- Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free.
- Add parsley.
- Lightly beat the eggs in a bowl and pour over the meat.
- Cook for 1-2 min, stirring, until egg mixture sets to creamy consistency.
- Add more spices and seasonings, if desired and allow to cool.
- (I would add red pepper flakes) Cut each sheet of phyllo pastry into three equal-sized rectangles.
- Place one on top of the other and cover with a damp towel.
- Brush one of the rectangles lightly with melted butter.
- Place a teaspoon of filling along one of the short edges.
- Tuck the edge and ends of pastry around filling, and roll into a cigar shape.
- Repeat with other rectangles.
- Fry in hot oil to brown on all sides, drain and place in warm oven.
- Repeat and serve with Harissa Dip.
Tasty, although did find the filling a little dry. Will experiment with adding a few extras next time. Working with filo - I'm from the UK :) - for the first time was much easier than I expected!
Very good. My whole family loved this recipe so we'll definitely be making it again. My only prep notes are that it took me a long time to prepare this dish (closer to 45 min or an hour)... BUT! It could have been because I'm not experienced with phillo dough and it was certainly worth the time investment. Oh! I also baked them as one reviewer suggested. Very good but not as crispy. Will make again!
I made these for dinner and they were a hit! I made the filling yesterday and today when I went to fill them I realized that I must have been distracted as I used only half of the meat called for (ground turkey though instead of lamb) in the recipe. Despite the snafu the cigars were yummy - though mine were short and stubby like Tulip-Fairy mentions below. These are really easy and would be a great addition to any meal/party. I found this recipe in "The New Book of Middle Eastern Food" by Claudia Roden and baked them instead of frying as the cookbook recommends.