Middle-eastern beef filo cigars

Using leftovers from your fragrant Middle-eastern beef meal, these crispy and fragrant beef pastries make the ideal appetiser or tasty snack.

  • 45 mins cooking
  • Serves 4
  • Print
This recipe was designed as a two for one meal, made using reserved beef, couscous and sauce from our recipe for Middle-eastern beef with herbed couscous from our cookbook Food for the Soul.


  • 2 cups (400g) reserved beef mixture Middle-eastern beef
  • 1 cup (150g) reserved herb couscous Middle-eastern beef
  • 100 grams fetta, crumbled
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 12 sheets fillo pastry
  • 100 grams butter, melted
  • 1 tablespoon black sesame seeds
  • ½ cup (140g) reserved yoghurt sauce Middle-eastern beef


Middle-eastern beef fillo cigars
  • 1
    Preheat oven to 200°C/400°F. Line two large oven trays with baking paper.
  • 2
    Combine beef mixture, herb couscous, fetta and parsley in a large bowl; season to taste.
  • 3
    Place one pastry sheet on a work surface and cover remaining sheets with baking paper then a damp tea-towel to prevent drying out. Lightly brush sheet with butter, then fold in half widthways. Spoon ¼ cup of couscous mixture along one long edge. Fold in 4cm (1½ inches) of the short edges from both ends, then roll up tightly, forming a cigar shape. Place on tray. Repeat with remaining pastry and filling.
  • 4
    Brush cigars with remaining butter; sprinkle with seeds. Bake for 20 minutes or until golden. Serve with yoghurt sauce.


Cigars can be filled and rolled up to 4 hours ahead. Cover with baking paper and a slightly damp tea-towel; refrigerate until ready to bake.Cigars can be frozen for up to 1 month at the end of step 3. Thaw overnight in the fridge before baking.

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