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Beef Cigars with Tahini Yoghurt

Beef Cigars with Tahini Yoghurt
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Middle Eastern spiced beef wrapped in crispy filo, then dipped in tahini yoghurt and topped with a homemade chilli sauce

  • Author: Flaevor
  • Total Time: 1 hour, 15 minutes
  • Yield: 10 pieces 1x
  • Category: Beef

Ingredients

Scale
  • 1 medium onion, peeled and finely diced
  • 2 cloves of garlic, chopped
  • 300g minced beef
  • 2 teaspoons Baharat spice mix (recipe here)
  • 2 tablespoons chopped mint
  • 1 teaspoon chilli flakes
  • 2 teaspoons date molasses (or maple syrup)
  • 1 x packet filo pastry
  • Olive oil
  • Sesame seeds
  • 20g pistachios, finely chopped

Yoghurt Tahini Dressing

  • 250ml Greek yoghurt
  • 2 tablespoons (30ml) tahini
  • 1/2 tablespoon lemon juice
  • Pinch of sea salt

Chilli Sauce

  • 1 large ripe tomato, grated
  • 1 tablespoon dried chilli flakes
  • 60ml vegetable oil
  • 1 teaspoon smoked paprika
  • 2 large garlic cloves, thinly sliced (approx. 2 tablespoons)

Instructions

  1. Mix the ingredients for the yoghurt tahini dressing until smooth. Refrigerate until ready to use.
  2. Chilli Sauce: Fry the garlic slices in oil over medium heat until lightly browned (be careful not to burn). Then add chilli flakes, smoked paprika and grated tomatoes. Cook for about 5 minutes until the liquid thickens and turns a dark red colour. Remove from the heat and season with salt.
  3. Beef Cigars: Fry the onion until soft, add garlic and baharat and cook for another minute.
  4. Add minced beef and fry until nicely browned.
  5. Next place tomato paste and beef stock into the pan, bring to the boil and simmer until the liquid is reduced and the mince has a thick, sauce-like consistency (no excess liquid).
  6. Place a filo sheet on a work surface and cover the remaining sheets with a tea towel to prevent them from drying out. Brush the sheet lightly with oil and then fold it widthwise in half.
  7. On the edge closest to you, put 2 tablespoons of the beef mixture onto the filo, leaving 1.5cm of space on each side. Roll it up like a cigar, folding the sides in halfway to prevent the filling from falling out and to seal the ends.
  8. Sprinkle with sesame seeds. Bake in the oven at 200 degrees for 20 minutes until browned and crisp.
  9. To serve: Spoon yoghurt tahini sauce into a dipping bowl. Top with chilli sauce and garnish with pistachios. Place the cigars on a plate next to the dip ready to eat.

Notes

*Baharat can also be bought online or in shops already blended and ready for use

*Lamb can be used instead of beef

Keywords: Middle Eastern beef cigars, tahini yoghurt, baharat spice, homemade chilli sauce, baharat beef, what is in baharat spice blend, party food for sharing

Find it online: https://flaevor.com/beef-cigars-with-tahini-yoghurt/