Briwat (lamb filo cigars)

Serve these spiced Moroccan filo cigars with a herbed yoghurt dipping sauce as a tasty snack or starter.

  • 25 mins cooking
  • Makes 18 Item
  • Print


Briwat (lamb filo cigars)
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 500 gram minced (ground) lamb
  • 1 teaspoon each ground cumin, cinnamon , ginger and coriander
  • 2 tablespoon roasted slivered almonds
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1/3 cup finely chopped fresh coriander (cilantro)
  • 18 sheets filo pastry
  • 155 gram (5 ounces) butter, melted
  • 1/2 cup (140g) yoghurt


Briwat (lamb filo cigars)
  • 1
    Heat oil in large frying pan; stir onion and garlic, until onion softens. Add mince and spices; cook, stirring, until mince is browned. Stir in nuts, rind, juice and half the coriander; cool. Season to taste.
  • 2
    Preheat oven to 200°C/400°F. Grease and line oven trays.
  • 3
    Brush 1 sheet of pastry with butter; top with 2 more sheets, brushing each with butter. Cut layered sheets lengthways into 3 rectangles. Press a rounded tablespoon of lamb mixture into a log shape along one short end of each rectangle. Roll pastry over filling; fold in sides then roll up to make a cigar shape. Repeat to make a total of 18 cigars.
  • 4
    Place cigars, seam-side down, on oven trays; brush with remaining butter. Bake about 15 minutes or until browned lightly.
  • 5
    Meanwhile, combine yoghurt and remaining coriander in small bowl; accompany cigars with yoghurt and lemon wedges.

More From Women's Weekly Food