Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium onion, finely chopped
- 1/3 cup olive oil
- 15oz lean ground beef
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- ground pepper
- 1/2 cup chopped fresh parsley
- 5 eggs
- 1lb filo pastry
- 6oz butter, melted
- =
Directions
Firstly, preheat the oven to 300F.
Prepare the filling for the cigars first. Cook the onion in a pan with the hot olive oil for 10 minutes, and then add the beef, simultaneously crushing it with a fork.
Add all of the seasonings and spices to the beef and cook for a further 10-15 minutes. Keep stirring the mixture so it doesn't burn.
Beat the eggs in a small bowl, making sure they are well mixed before pouring over the meat and cooking for a further 2 minutes. The egg mixture should start to go creamy.
Take the mixture off the heat and allow it to cool.
Now, cut the filo pastry into rectangles and place them in a pile with a damp cloth on top. Leave it for a few minutes.
Brush the rectangle on top with melted butter and put a small amount of the filling on one of the edges. Then roll it into a cigar, tucking the s=edges in as you go. Rpeat this for all of them.
Warm the last of the oil and fry each cigar, ensuring they are brown on all sides. Drain them and place in warm oven until it is time to serve them!