Middle Eastern Baked Cigars

October 22, 2013 at 6:41 am

Turkish Meze and casablanca cigars


  • 500g Premium Beef Mince
  • 1/2 cup pine nuts, toasted
  • 2 onions, diced
  • 1 large red capsicum, diced
  • 2 zucchini, diced
  • 2 carrots, diced
  • 2 small eggplants, diced
  • 1 tablespoon olive oil (or cooking oil of your choice)
  • 2 tablespoon honey
  • 4 tsp YIAH Turkish Meze Dip Mix
  • 4 tsp YIAH Casablanca Dip Mix
  • 1 tsp YIAH Harissa spice blend
  • 2 packets frozen Spring roll squares
  • Light Oil Cooking Spray


1. In a 30cm deep saucepan on medium heat add oil and onions. Cook until translucent. Add carrots, zucchini, capsicum and eggplants and season. Cook until soft and caramelized.

2. Add honey and YIAH Meze,  YIAH Casablanca and YIAH Harissa.  Add toasted pine nuts and Mix in for 2-3 minutes. Set aside for mixture to cool before rolling them into cigars.

3.Thaw the Springroll wrappers

4. Pre-heat Oven to 210 degrees celsius.

5. Line 2 baking trays with baking paper (these will be used multiple times).

6. When the filling has cooled place 2 tablespoons of the mixture on the sheet  towards the bottom in a line leaving a few 2 centimetres from the sides and bottom  (note the sheet should be placed with point side down to resemble a diamond shape.

7. Fold the corner towards you over the mixture then fold over the sides cover the ends.

8. Continue to roll and seal the top point using a cooking brush dampened with water. Repeat process placing on the baking trays 2 cm apart. Spray the cigars liberally with Light Olive Oil Spray.

9. Bake for about 20 minutes or until a nice warm golden brown.

10. Serve with a Greek Salad or Harissa yoghurt.

For all products pertaining to YIAH (Your Inspiration At Home) , YIAH Turkish Meze Dip Mix, YIAH Casablanca Dip Mix,  and YIAH Harissa Spice Blend please click here for more info.