Minced Meat with Harissa Mayo

Sunday, October 16, 2011
Serves 6


4 tablespoon olive oil
1 onion, finely grated
3 cloves garlic, minced
500g minced beef
¾ teaspoon salt
¾ teaspoon ground cumin
1 teaspoon ground ginger
¾ teaspoon ground allspice
½ teaspoon ground turmeric
125ml water
2 tablespoon cider or white wine vinegar
¾ teaspoon freshly ground black pepper
5 tablespoon very finely choppe parsley
10 sheets frozen filo pastry
75g butter, melted
1 egg yolk
6 tablespoon mayonnaise
2 tablespoon harissa


  • Heat half the olive oil in a pan over medium heat. When very hot, add onion and garlic, and stir-fry for 2-3 minutes, until softened. Add meat, salt and all spices except pepper and cook, stirring, for 2 minutes. Add water and vinegar, bring to a boil, cover and simmer over low heat for 30 minutes. Let cool, then pulse meat in a food processor until ground fine. Stir in pepper and half the parsley.
  • Mix remaining olive oil with butter. Cut filo pastry sheets into approximately 25cm squares and brush liberally with oil-butter mixture. Spoon 2 tablespoon of filling along one short side of a filo piece, then roll it up as you would a spring roll to make a slim cigar shape. Make remaining cigars likewise. Lay cigars on a baking sheet.
  • Beat egg yolk into any remaining oil-butter mixture, and brush over cigars. Bake in a preheated oven at 180C for about 20-25 minutes, until golden brown. Meanwhile, make dip by mixing mayonnaise, harissa and remaining parsley together. Serve cigars warm with dip.

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