These crunchy lamb mince cigars are perfect for summer entertaining.

Prep Time : 0:45 | Cook Time : 0:30 | Total Time : 1:15 | Serving : 32 person.

Ingredients

• 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

Method

• 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.