A unique little cigar, filled with minced lamb and wrapped in an unusual pastry called Brik.

Caren McSherry, cookbook author and founder of the Gourmet Warehouse is here to share a this crunchy, flavourful and interesting recipe.

Ingredients

Lamb cigars

• 2 tablespoons olive oil
• 1 medium white onion, peeled and diced fine
• 1 large garlic clove, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground smoked paprika
• 1/4 teaspoon ground cloves
• 12 ounces lean ground lamb
• 1/4 cup Italian parsley, finely chopped
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons finely chopped fresh cilantro
• 1 package Brik pastry

Yogurt Dip

• 1/4 cup fresh dill
• 3 green onions, white part only
• 1/4 cup fresh mint leaves
• 1 teaspoon Cote D’Azur 2.0 chili paste
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 2 cups full fat plain yogurt

Method

Lamb cigars

Makes 12-14

Yogurt dip

Makes 2 cups

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