Lamb and filo cigars
PREPARATION 30 minutes
COOKING 25 minutes
MAKES 12
1 tablespoon olive oil
1 small brown onion, finely chopped
350 g (12 oz) lean minced (ground) lamb
2 garlic cloves, crushed
2 teaspoons ground cumin
½ teaspoon ground ginger
½ teaspoon paprika
½ teaspoon ground cinnamon
pinch of saffron threads, soaked in a little warm water
2 tablespoons chopped coriander (cilantro) leaves
2 tablespoons chopped flat-leaf (Italian) parsley
1 egg
8–12 sheets filo pastry
90 g (3¼ oz/1/3 cup) butter, melted
1 tablespoon sesame seeds
Heat the oil in a large frying pan, add the onion and cook over low heat for 5 minutes, or until the onion is soft. Increase the heat, add the lamb and garlic and cook for 5 minutes, breaking up any lumps with the back of a wooden spoon. Add the spices, chopped coriander and parsley. Season to taste and then cook for 1 minute, stirring to combine.
Transfer the lamb mixture to a sieve and drain to remove the fat. Put the mixture in a bowl and allow to cool slightly. Mix in the egg.
Count out eight sheets of filo pastry. Stack on a cutting surface with longer side in front of you. Measure and mark pastry into three equal strips and cut through the stack with a sharp knife to give strips 12.5–14 cm (5–5½ inches) wide and 28–30 cm (11¼–12 inches) long. Stack strips in the folds of a dry cloth. (Use extra sheets if pastry is less than 38 cm (15 inches) long.)
Place a strip of filo on the work surface with the narrow end towards you and brush with warm, melted butter. Top with another strip. Place 1 tablespoon of the filling 1 cm (½ inch) in from the base and sides of the strip. Fold the end of the filo over the filling, fold in the sides and roll to the end of the strip. Place on a greased baking tray, seam side down. Repeat with the remaining ingredients. Brush the rolls with melted butter and sprinkle with sesame seeds.
Preheat the oven to 180°C (350°F/Gas 4). It is best to do this after the rolls are completed so that the kitchen remains cool during shaping. Bake the briouats for 15 minutes, or until lightly golden. Serve hot.
