Name: Spiced lamb cigars with lemon tahini
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 1 brown onion, finely chopped; 250g lamb mince; 2 garlic cloves, crushed; 5.00 gm ground cumin; 1 tsp ground turmeric; 5.00 gm ground cinnamon; 42.00 gm lemon juice; 62.50 ml fresh flat-leaf parsley leaves, roughly chopped; 4 sheets filo pastry; Olive oil cooking spray; 150.00 gm tahini; 65.63 gm lemon juice; 2.50 gm ground cumin; 4.60 gm extra virgin olive oil

Spiced lamb cigars with lemon tahini

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Prep Time:
45 minutes

Cook Time:
30 minutes

Total Time:
75 minutes

Delicious lamb mince cigars, a must-have for summer parties.

Ingredients:

18.20 gm extra virgin olive oil
1 brown onion, finely chopped
250g lamb mince
2 garlic cloves, crushed
5.00 gm ground cumin
1 tsp ground turmeric
5.00 gm ground cinnamon
42.00 gm lemon juice
62.50 ml fresh flat-leaf parsley leaves, roughly chopped
4 sheets filo pastry
Olive oil cooking spray
150.00 gm tahini
65.63 gm lemon juice
2.50 gm ground cumin
4.60 gm extra virgin olive oil

Instructions:

Heat your oven to a toasty 200C/180C fan-forced and prepare 2 large baking trays with baking paper.
In a frying pan over medium heat, heat oil. Add onion and cook until softened, about 5 minutes. Add lamb mince and cook until browned, about 3 minutes. Stir in garlic and cook for 1 minute. Add cumin, turmeric, cinnamon, and lemon juice. Cook until lemon juice is absorbed, around 2 minutes. Remove from heat and stir in parsley. Season with salt and pepper. Let it cool for 20 minutes before serving.
Prepare the Lemon tahini by mixing tahini, lemon juice, cumin, and 2 tablespoons of cold water in a bowl. Season with salt and pepper, then drizzle with oil. Set the mixture aside.
Lay down a sheet of filo pastry and lightly spray it with oil. Add another sheet on top and cut the pastry in half lengthwise to create 2 strips. Spread 1/3 cup of lamb mixture along one long edge of a pastry strip. Roll it up tightly to seal. Cut the roll into 8 pieces. Arrange the pieces seam-side down on a baking tray. Repeat the process to make a total of 32 cigars. Finish by giving them a final light spray of oil before baking.
Bake until golden brown, about 15 to 20 minutes. Serve with a side of tahini alongside the lamb cigars.

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