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Moroccan Lamb Cigars

Ingredients

500g lamb mince (or use a mix of leftover roast lamb and mince)

1 brown onion, finely diced

2 cloves of garlic, crushed

1 teaspoon each of ground cumin, ginger, dried mint (double if using fresh) & coriander

A small pinch of ground cinnamon

Salt

100g Greek feta

18 sheets of filo pasty

150g melted butter

 

Preheat oven to 200oC.  Line a baking tray with baking paper.

Gently fry onion until soft.  Add in mince and dried spices.  Fry until mince is browned.  Allow to cool.  Stir in crumbled feta (keep the crumble quite small).

Lay one sheet of filo pastry the bench (keep the rest under a damp tea towel).  Brush with butter.  Repeat with two more sheets of pastry.  Cut the layered sheets in to 3 lengthwise rectangles.  Place a heaped tablespoon of lamb mixture along one short end of each rectangle. Roll pastry over filling; fold in sides then roll up to make a cigar shape. Repeat this process to make 18 cigars.

Lay the cigars, seam side down, on the baking tray.  Brush with butter (can sprinkle over nigella sees, slivered almonds or sesame seeds).  Bake for 15 minutes.  Serve with yoghurt and a squirt of lemon.

“I would pair this with the True Colours Pinot Noir. True Colours Pinot Noir is all about red fruits – cherry, cranberry, raspberry, strawberry – with a hint of spicy oak.  The Moroccan lamb cigars are rich with earthy spice and need a wine with plenty of fruit to provide a counterpoint to the flavours.  The acidity of the wine will cut through the fat while the spice in the cigars and from the oak will complement each other.

This may work with a light chill on the Pinot Noir!”

– Meg Brodtmann MW

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