Phyllo “Cigars” with Beef and Lamb


This is a very famous oriental (middle-eastern, I guess) dish made with Phyllo dough. The original ones are usually deep-fried in oil and, therefore, become very fatty. In my version, I sprinkled the cigars with oil and then baked them. The result is very crispy and much less fatty. The only downside :-) is the fact that rolling them is still a lot of work.

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Ingredients (for 20-25 units):

600 gr. meat (lamb mixed with beef)
1 large onion
1 tablespoon olive oil
1 tsp ground cumin
1/2 tsp crushed coriander seeds
1/3 tsp ground cinnamon
1/4 tsp ground nutmeg
12 sheets Phyllo

Salt and Pepper, as well as 1/4 glass of olive oil

The Process:

If your Phyllo dough is frozen (it is sold that way) – put in the fridge beforehand. Onion should be cut into small cubes.

In a heavy saucepan, heat the oil and fry the onions until they become transparent. Add beef and cook over high heat, stirring and breaking up the pieces of meat with a fork into gravel-like form.

When all the beef completely change color – add spices, salt, pepper; mix everything again and remove from heat.

Cool to the mixture to room temperature. Cut the Phyllo dough into quarters. It’s best to cut all the sheets at once (first cut into two rectangular halves, fold and stack these rectangles, then cut in half again into two squares). Beware, the dough is drying very fast, so while you wait for “rolling” the cut pieces of dough should be stacked and covered.

Now to the rolling itself:

Take one piece (quarter) of dough, and brush some oil on it. Do it lightly, being careful not to put too much oil and not to tear the “page” of dough. Then cover it with another square piece and brush it with oil as well.

Spread approximately 1/2 tablespoon of the meat mixture near one and and start rolling the cigar in the sequence shown below – first cover the part with the stuffing, then fold the sizes and roll into a tube.

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Resulting rolls should be laid on a baking for covered with baking paper laid baking paper. Sprinkle some oil, preferably for a pressurized container (I used olive oil) and then bake in pre-heated oven for 30 minutes at 200C, until the exterior of the cigars turns golden brown. Serve hot – when they cool, the dough gathers moisture and looses the desired texture.

Bon Appetit!

Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

Please leave us comments about your experience…..

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2 thoughts on “Phyllo “Cigars” with Beef and Lamb

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