Lamb and Phyllo Cigars

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Frying phyllo astir guarantees a shatteringly crisp crunch; the payoff present is divided betwixt the spiced, savory lamb-and-pine-nut filling and the sumac-mint yogurt dipping sauce.

You'll request an instant-read thermometer for monitoring the oil.

The dipping condiment (without the pomegranate molasses drizzle) tin beryllium refrigerated up to 1 time successful advance.

Ingredients

measuring cup

Servings: 7 (makes 21 cigars)

For the dip

  • 1 cupful plain low-fat Greek-style yogurt
  • 2 tablespoons low-fat milk
  • 1 tablespoonful caller citrus juice
  • 6 caller mint leaves, stacked, rolled and chopped into bladed ribbons (chiffonade)
  • 1 tablespoonful crushed sumac
  • 1/2 spoon kosher salt
  • Pomegranate molasses, for drizzling

For the cigars

  • 1 tablespoonful olive oil
  • 1 mean onion, finely chopped
  • 2 cloves garlic, minced
  • 1 spoon kosher salt
  • 1/2 spoon freshly crushed achromatic pepper
  • 3/4 spoon crushed cinnamon
  • 3/4 spoon crushed coriander
  • 1/4 spoon freshly grated nutmeg
  • 1/4 spoon crushed cayenne pepper
  • 1 lb crushed lamb
  • 1 tablespoonful herb paste
  • 1 1/2 tablespoons pomegranate molasses
  • 3 tablespoons conifer nuts
  • 2 tablespoons finely chopped flat-leaf parsley oregon cilantro
  • Peanut oregon canola oil, for frying
  • 7 sheets phyllo dough (14 by 18 inches), defrosted
  • 1 ample egg, beaten

Nutritional Facts

Per serving (including sauce)

  • Calories

    360

  • Fat

    26 g

  • Saturated Fat

    8 g

  • Carbohydrates

    14 g

  • Sodium

    330 mg

  • Cholesterol

    60 mg

  • Protein

    17 g

  • Fiber

    1 g

  • Sugar

    5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look by Adeena Sussman connected FoodRepublic.com.

Tested by Bonnie S. Benwick.

Published January 18, 2016

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Updated March 15, 2026

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