Spiced Beef Cigars
Submitted by Mark Rogers on Jan 27, 2018

Try edible cigars with a delicious sauce and enjoy.

Servings:
8

Complexity:   
Easy

Total Time:
30-45m

Ingredients:
2 Tbs olive oil
1 lb ground beef
1 ea small onion (peeled, roughly chopped)
1 ea red bell pepper (seeded, roughly chopped)
2 cloves garlic (peeled, roughly chopped)
1/2 cup pine nuts
2 tsp ground cumin
1/2 cup parsley (finely chopped)
to taste Kosher salt and freshly ground black pepper (to taste)

To Assemble:
6 ea sheets phyllo
8 Tbs butter (melted)

Dipping Sauce:
1 1/2 cups Greek yogurt
2 ea lemons (zested, juiced)
1/4 cup olive oil

Directions:
1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
2. Preheat a large saute pan over high heat and add olive oil. Add the ground beef, break it up, and cook until deep golden brown. Season with salt and pepper.
3. To the bowl of a food processor, add the onion, bell pepper, and garlic and pulse until finely minced. Add the onion mixture, pine nuts and cumin to the beef mixture, and continue to cook, stirring occasionally until the vegetables soften and become aromatic, about 5 minutes. Add the parsley. Season with salt and pepper. Remove from heat and let cool.
4. To Assemble: Lay out one sheet of phyllo dough and cut it in half widthwise. Brush with melted butter and add 1/2 cup of the beef mixture in a thin line down the side closest to you. Fold the phyllo over and roll up tightly into a long thin cigar. Brush with additional butter and place the cigars on the baking sheet. Repeat with the remaining filling and phyllo. Place in the oven to bake until golden brown, about 10-12 minutes. Cut the cigars into 3 pieces each and serve with the dipping sauce on the side.
5. For the Dipping Sauce: In a small bowl, add the yogurt, lemon zest and juice, and olive oil, and whisk to combine. Season with salt and pepper.

Tips --
Tip1: Toast the pine nuts in a dry saute pan until golden for added flavor!
Tip2: Mix half of the meat with Hot sausage or 1 tsp red pepper flakes
Tip3: Replace phyllo sheets with crescent rolls or flaky biscuits roll into sheets

Cook's Notes:
Source
Author: Michael Symon's
Source: The Chew