Name: Briwat (lamb filo cigars)
Cook time: 25 min
Total time: 25 min
Ingredients: 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

Ingredients

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

Method

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.

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