Name: Turkish lamb fillo cigars
Cook time: 90 min
Total time: 90 min
Ingredients: 2 tablespoon olive oil; 1 brown onion (150g), chopped finely; 2 clove garlic, crushed; 2 teaspoon each ground allspice and ground coriander; 1 1/2 teaspoon ground cinnamon; 1 teaspoon ground cumin; 280 gram lean minced (ground) lamb; 1 tablespoon lemon juice; 6 (sheets) fillo pastry; 90 gram butter, melted; 1/2 cup (140g) greek-style yoghurt; 1 tablespoon finely chopped fresh mint

Turkish lamb fillo cigars

The perfect recipe to share Turkish lamb fillo cigars from Australian Women's Weekly.

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Makes 16 Item

Cook

1H 30M

Ingredients

2 tablespoon olive oil

1 brown onion (150g), chopped finely

2 clove garlic, crushed

2 teaspoon each ground allspice and ground coriander

1 1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

280 gram lean minced (ground) lamb

1 tablespoon lemon juice

6 (sheets) fillo pastry

90 gram butter, melted

1/2 cup (140g) greek-style yoghurt

1 tablespoon finely chopped fresh mint

Method

1.Heat oil in medium frying pan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add mince; cook, stirring until mince is cooked through. Stir in juice; cool.

2.Preheat oven to 220°C/425°F. Oil oven tray; line with baking paper.

3.Brush 1 sheet of pastry with butter; top with two more sheets, brushing each with butter. Cut layered sheets into 8 rectangles. Press 1 tablespoon of lamb mixture into a log shape along one long end of each rectangle. Roll pastry over filling; fold in sides then roll up to form a cigar shape. Repeat to make a total of 16 cigar shapes.

4.Place cigars, about 2cm (¾ inch) apart, on oven tray, brush with remaining butter.

5.Bake cigars 15 minutes or until browned lightly.

6.Meanwhile, make mint yoghurt. Combine ingredients in small bowl.

7.Serve warm cigars with mint yoghurt.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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