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–+ servings
Beef Cigars with Tahini Yoghurt
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Beef Cigars with Tahini Yoghurt

Middle Eastern spiced beef wrapped in crispy filo, then dipped in tahini yoghurt and topped with a homemade chilli sauce
Total Time1 hour 15 minutes
Servings: 10 pieces

Ingredients

  • 1 medium onion peeled and finely diced
  • 2 cloves of garlic chopped
  • 300g minced beef
  • 2 tsp baharat recipe here
  • 2 tbsp chopped mint
  • 1 tsp chilli flakes
  • 2 tsp date molasses or maple syrup
  • 1 packet filo pastry
  • olive oil
  • Sesame seeds
  • 20g pistachios finely chopped

Yoghurt Tahini Dressing

  • 250ml Greek yoghurt
  • 2 tbsp tahini
  • 1/2 tbsp lemon juice
  • Pinch of sea salt

Chilli Sauce

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

Instructions

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

Notes

*Baharat can also be bought online or in shops already blended and ready for use
*Lamb can be used instead of beef