Crisp deep-fried rolls of brik pastry filled with lamb mince and parsley, served with fresh lemon and yoghurt.

Serves
4

Preparation

45min

Cooking

20min

Skill level

Mid
By
Average: 3.9 (5 votes)
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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

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.

Instructions

  1. 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.
  2. Once the onions are cooled, add the lamb sausage and lamb mince and use your hands to combine well.
  3. 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.
  4. 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.
  5. Serve the cigars stacked on a plate with a small bowl of yoghurt drizzled with olive oil and lemon wedges for squeezing.  

 

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