This recipe was designed as a two for one meal, made using reserved beef, couscous and sauce from our recipe for Middle-eastern beef with herbed couscous from our cookbook Food for the Soul.
Ingredients
Method
Middle-eastern beef fillo cigars
1.Preheat oven to 200°C/400°F. Line two large oven trays with baking paper.
2.Combine beef mixture, herb couscous, fetta and parsley in a large bowl; season to taste.
3.Place one pastry sheet on a work surface and cover remaining sheets with baking paper then a damp tea-towel to prevent drying out. Lightly brush sheet with butter, then fold in half widthways. Spoon ¼ cup of couscous mixture along one long edge. Fold in 4cm (1½ inches) of the short edges from both ends, then roll up tightly, forming a cigar shape. Place on tray. Repeat with remaining pastry and filling.
4.Brush cigars with remaining butter; sprinkle with seeds. Bake for 20 minutes or until golden. Serve with yoghurt sauce.
Cigars can be filled and rolled up to 4 hours ahead. Cover with baking paper and a slightly damp tea-towel; refrigerate until ready to bake.
Cigars can be frozen for up to 1 month at the end of step 3. Thaw overnight in the fridge before baking.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
