Spiced lamb cigars with lemon tahini

Appetizing Spiced lamb cigars with lemon tahini Recipe

These crunchy lamb mince cigars are perfect for summer entertaining.
Spiced lamb cigars with lemon tahini
Prep Time : 0:45 | Cook Time : 0:30 | Total Time : 1:15 | Serving : 32 person.


  • 1 tablespoon extra virgin olive oil

  • 1 brown onion, finely chopped

  • 250g lamb mince

  • 2 garlic cloves, crushed

  • 2 teaspoons ground cumin

  • 1 teaspoon ground turmeric

  • 2 teaspoons ground cinnamon

  • 2 tablespoons lemon juice

  • 1/4 cup fresh flat-leaf parsley leaves, roughly chopped

  • 4 sheets filo pastry

  • Olive oil cooking spray

Lemon tahini

  • 1/2 cup tahini

  • 1/4 cup lemon juice

  • 1 teaspoon ground cumin

  • 1 teaspoon extra virgin olive oil


  • Step 1

    Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.

  • Step 2

    Heat oil in a frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add lamb mince. Cook for 3 minutes or until browned. Add garlic. Cook for 1 minute. Stir in cumin, turmeric, cinnamon and lemon juice. Cook for 2 minutes or until lemon juice is absorbed. Remove from heat. Stir in parsley. Season with salt and pepper. Stand for 20 minutes to cool.

  • Step 3

    Meanwhile, make Lemon tahini Combine tahini, lemon juice, cumin and 2 tablespoons cold water in a bowl. Season with salt and pepper. Drizzle with oil. Set aside.

  • Step 4

    Place 1 sheet of filo pastry on a flat surface. Spray with oil. Top with another sheet. Cut pastry in half lengthways to form 2 long strips. Spoon 1/3 cup lamb mixture along 1 long edge of 1 pastry strip. Roll up firmly to enclose. Cut crossways into 8 equal lengths. Place, seam-side down, on 1 prepared tray. Repeat with remaining lamb mixture and pastry to make 32 cigars. Spray with oil.

  • Step 5

    Bake for 15 to 20 minutes or until golden. Serve lamb cigars with tahini.

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