Lamb Phyllo Cigars
I’m back posting! I realized that it’s been a while since I posted my last entry, the time just flew out the window for sure. Early January meant the school started, a day earlier this year, and also meant that I had to go back to work. I got caught up with work, other activities, and pure laziness, I guess, that I haven’t had a chance to write anything here.
This is one of the recipes that I tried from the same book. They’re called Phyllo Cigars because their shapes were like cigars, albeit itty-bitty cigars. I’ve made these at least once before but this was the first time I made them right. The first time I made them, I cut the phyllo dough wrong. They turned out great, taste wise, but the shape was nothing to be proud of. This time, perfect.
The filling used here was ground lamb, but you could substitute it with ground beef. The combination of rosemary and thyme married well with my Indonesian cooking that this time my family ate them with gado-gado, or Indonesian salad with peanut sauce. My son, particularly, loved these cigars; since they’re crunchy they go well with sligthly soft vegetables in the gado-gado.
Phyllo Cigars
Makes about 24 phyllo cigars
Lamb Filling
2 tablespoons olive oil
1/2 cup finely diced onion
1 garlic clove, minced
1/2 pound ground lamb
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
Phyllo Cigars
9 to 11 sheets phyllo dough, thawed according to manufacturer’s directions
5 tablespoons unsalted butter, melted
To make the lamb filling:
Heat the oil in a medium skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the lamb and cook until browned, about 8 minutes, breaking the meat as it cooks. Stir in the rosemary, thyme, salt, and pepper. Remove from the heat and cool. Put the mixture in a food processor and pulse until you get an evenly fine texture, being careful not to grind it to a paste.
Preheat the oven to 375 degree F. Line 2 baking sheets with parchment paper.
To make the phyllo cigars:
Lay 1 sheet of phyllo dough on a work surface with the long side toward you. Brush lightly with the melted butter. Lay another sheet of phyllo on top. Keep the remaining sheets covered with a damp towel. Brush the second layer with butter. Lay the last sheet of phyllo on top, brush the third layer with butter. Cut the phyllo in half lengthwise so that you have 2 half-sheets, one above the other. Cut each half into fourths so you have 8 equal-size wrappers. With the short side facing you lay 1 scant tablespoon of filling at the bottom of the wrapper. Roll up the filling in the phyllo dough partway. Fold in the sides and continue to roll into a cigar shape. Place, seam side down, on the prepared baking sheet. Repeat with the remaining filling and sheets of dough.
Brush the cigars with butter and bake for 25 to 30 minutes until crisp and golden brown.
Source: adapted from Eat Feed Autumn Winter by Anne Bramley
These look very moreish indeed! Glad to have you back!
it is…thanks for missing me!
Comment by Mari — January 12, 2009 @ 7:24 am
This seems like a Turkish dish! I wanna give this a try one day!
oh, i hope you’ll like it Pei Lin!
Comment by Mrs Ergül — January 12, 2009 @ 2:45 pm
Yum, I could almost taste the crunchyness of the dough. Great photos.
thanks Lee Ping…they’re very crunchy indeed, we loved eating them.
Comment by Lee Ping Chong — January 13, 2009 @ 6:01 pm
liz, beda ga sama pake kulit spring roll (ih pertanyaan norak neh)...yang jelas asik banget nih karena bisa di-oven. gw plg maless goreng2
bisa aja tuh…cuma jadinya gak kayak middle eastern style food yah…dicoba lah kalo doyan kenapa gak?
gue jg paling males goreng musim dingin.
Comment by mochachocolatarita — January 14, 2009 @ 12:41 am
Looks absolutely delicious! I love baking with this pastry.
me too…it’s light and always yields good result.
Comment by Y — January 14, 2009 @ 2:24 am
I hope you made a LOT…...I love the flavors, the crunch and the elegant photos.
yeah…i made a lot since december ;D i love to make these again soon!
Comment by nina — January 14, 2009 @ 3:28 am
These remind me of borek. Can these be made in advance or frozen? Thanks for posting
i think so. don’t forget to brush them with butter before you bake them…
Comment by Arlene — January 14, 2009 @ 7:28 am
mmm…. those look great. Can’t wait to try them!
i do hope you’ll like them!
Comment by Jessie — January 14, 2009 @ 7:50 am
Spring rolls alike?
its cousin
Comment by tigerfish — January 14, 2009 @ 8:35 pm
I think i love anything wrapped in phyllo, but this lamb-onion-spice mixture sounds (and looks) particularly nice. glad to see you back!
they’re great! thanks for visiting me again Alexandra!
Comment by alexandra\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'s kitchen — January 16, 2009 @ 9:43 am
I’m really struggling to find lamb recipes at the moment. Thus far your recipe sticks out from the rest of the boring bunch (roast lamb or chops). It has a unique twist which I’m keen to try.
thanks for stopping by Michelle…i agree that this recipe is different not to mention tasty
Comment by Michelle — January 21, 2009 @ 3:09 pm
makasih udah mampir….mau coba nich resep…saya link yach blognya
sama-sama Roossy!
Comment by Roossy Tirta — January 22, 2009 @ 3:31 pm