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Moroccan lamb cigars
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Master canapé tips from Marion Grasby to elevate your party menu effortlessly.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 300g lean minced lamb
  • 40g (1/4 cup) currants, finely chopped
  • 1 tsp fennel seeds
  • 2.50 gm ground cumin
  • 1.25 gm ground cinnamon
  • 125.00 ml finely chopped mint
  • 1 lemon, zest finely grated
  • 50g butter, melted
  • 12 sheets fresh filo pastry (see note)
  • 140g (1/2 cup) Greek Style Yoghurt
  • 1 lemon, juiced
Instructions:
  • Preheat your oven to 180C and line 2 large oven trays with baking paper. For the mint yoghurt sauce, simply mix all ingredients in a bowl, season with salt and freshly ground black pepper, cover, and set aside. Enjoy your 2/3 cup of delicious sauce!
  • Heat oil in a frying pan over low-medium heat. Sauté onion and garlic until soft and golden, around 10 minutes. Increase heat, add lamb and currants, and cook for 2 minutes until lamb is just cooked. Mix in fennel seeds, cumin, and cinnamon and cook until any juices evaporate. Remove from heat, stir in mint, zest, season, and let cool for 20 minutes.
  • Lay a pastry sheet on a work surface and cover the rest with a clean, damp tea towel to keep them moist. Gently brush with butter, fold in half widthwise, spoon 2 tablespoons lamb mixture along one long edge. Fold over 2cm of short edges, tightly roll up into a cigar shape. Transfer to the prepared tray. Repeat with the remaining pastry and filling, then brush all cigars with the remaining butter.
  • Bake until golden, about 12 minutes. Serve warm with a side of refreshing mint yogurt sauce.

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