Spiced Lamb Filo Cigars with Sumac and Preserved Lemon Yoghurt

DSC_0979 DSC_0964

This is just a quick post for these yummy treats that are perfect for entertaining. They are easy to make and so delicious. I found the Arabic 7 Spice mix in a Middle Eastern grocer in Sydney months ago but hadn’t put it to much use before now. It’s lovely with the lamb mince because it adds a nice touch of sweetness along with the spices. Teamed with the flakey filo pastry and the tart yoghurt sauce, it’s a perfect balance of flavours and texture. The spice mix contains black pepper, paprika, cumin, coriander, cloves, nutmeg, cinnamon and cardamom. If you can’t find the mix ready made just google it and you will find a few recipes.

DSC_0978 DSC_0972 DSC_0973 DSC_0975 DSC_0981 DSC_0986




olive oil

1 brown onion, finely chopped

2 cloves garlic, minced

500g lamb mince

3 tbspn arabic 7 spice mix

1/3 cup currants

1 tbspn brown sugar

1/2 cup chopped fresh mint

salt and pepper

packet filo pastry

1 cup greek yogurt

1 tspn sumac

2 preserved lemon rinds, finely chopped


Pre-heat the oven to 200 Degrees Celcius.

Heat a large frying pan over medium heat and add a good amount of olive oil. Fry the onion and garlic until soft, take care not to burn any of it to avoid bitterness. Add the arabic 7 spice and fry for about 1 minute or until fragrant. Take off heat and allow to cool slightly.

In a large bowl place the lamb, currants, brown sugar, mint and salt and pepper and cooled onion mixture. Using hands, massage all the ingredients together until well combined.

Return frying pan to medium-high heat and add the lamb mixture. Cook, continually stirring to avoid clumps forming. Cook until just done and remove from heat to cool completely.

Meanwhile make yoghurt sauce by combining the yoghurt, sumac and preserved lemon. Refrigerate until needed.

To make cigars, lay one piece of filo pastry on the bench with the shorter side facing you. Brush with olive oil and place another piece on top, brush with olive oil again. Cut in half vertically to make two cigars. Place 2-3 teaspoons of mince mixture at the bottom of the pastry and roll up in a cigar shape to half-way. Fold in the edges, brush these with oil and keep them folded in while continuing to roll up the cigar. Continue until all the mince mixture is used. Place finished cigars seam side down on a lined baking tray.

Bake for about 20mins, or until golden and crunchy. You can do this ahead of time and re-heat them when guests arrive.

Serve with yoghurt sauce.


One thought on “Spiced Lamb Filo Cigars with Sumac and Preserved Lemon Yoghurt

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s