serves
4
prep
45 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
45
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Sunday Lunch
episode • Middle East Feast with Shane Delia • cooking • 25m
G
episode • Middle East Feast with Shane Delia • cooking • 25m
G
Ingredients
- 1 tbsp extra-virgin olive oil, plus extra, for drizzling
- 1 brown onion, finely diced
- pinch salt
- ½ bunch parsley, picked and roughly shredded
- 250 g Lebanese lamb sausages (makanek), skins removed
- 150 g lamb mince
- 6 sheets brik pastry
- 2 egg yolks, lightly beaten
- 1 litre vegetable oil, for frying
To serve
- 200 g plain Greek yoghurt
- Lemon wedges
Instructions
- Heat the olive oil in a small frying pan over medium heat. Add the onion and cook until translucent. Season with salt, add the parsley and remove from the heat. Transfer to a bowl and stand until cool.
- Once the onions are cooled, add the lamb sausage and lamb mince and use your hands to combine well.
- Working with one sheet of brik pastry at a time, lay the pastry on a chopping board and cut in half. Using half a sheet, spread 60 g of mixture along the bottom edge in a thin line. Brush a small amount of egg yolk around the edges. Fold the pastry over the filling, then roll up into a cigar shape, folding in the sides as you go. Seal the end with egg yolk, place on a baking paper lined tray and repeat with the remaining pastry and filling.
- Fill a wide, deep saucepan (wide enough to fit the cigars) with the oil for deep-frying and heat to 170ºC. Cooking in batches, gently drop the cigars into the oil and fry until golden all over. Carefully remove with tongs and drain on paper towel.
- Serve the cigars stacked on a plate with a small bowl of yoghurt drizzled with olive oil and lemon wedges for squeezing.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sunday Lunch
