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.
These caused a few giggles as guests weren't sure what to expect but they were delighted when they were served! I have never worked with filo pastry before but it was really easy! Mine didn't look much like cigars...too short and fat for that, but they did taste wonderful. This is new territory for me...the eggs in the lamb bit did not sound appertising but i followed the recipe exactly and i'm so glad I did, great flavours and a fantastic appertiser. Thanks Dib's I will be doing these again soon!