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Lebanese Chicken Cigars with Mint Yogurt

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Submitted by: film_score

 

A savory chicken mixture, baked in a roll of phyllo dough and seved with a mint, yogurt dipping sauce.
 

Ingredients

  • CIGARS:
  • 6 ounces roasted red peppers (from a jar), drained and coarsely chopped
  • 2/3 cup walnuts
  • 2/3 cup breadcrumbs
  • 1/4 cup plus 2 Tablespoons extra-virgin olive oil, plus more for brushing phyllo dough
  • 1 Tablespoon pomegranite molasses
  • 2 Tablespoons fresh lemon juice
  • Salt
  • Freshly ground black pepper
  • 12 ounces ground chicken
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 sheets phyllo dough, thawed
  • Mint Yogurt Dipping Sauce:
  • 1 1/2 cups plain yogurt
  • 2 cloves garlic, finely minced
  • 1 1/2 Tablespoons fresh mint leaves, finely chopped
  • 2 Tablespoons fresh lemon juice
  • Salt
  • Freshly ground black pepper
  • Mint leaves, for garnish
  • Lemon slices, for garnish

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Method

Preheat the over to 400 degrees. To make the Lebanese Chicken Cigars, place the red peppers, walnuts, breadcrumbs, 1/4 cup of olive oil, pomegranite molasses, and lemon juice in the bowl of a food processor. Process until smooth. Season, to taste, with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook until browned, about 4 minutes, stirring often. Add garlic, red pepper flakes, cumin, and coriander. Cook for another 4 minutes or until chicken is cooked through. Remove from heat. Place the chicken and red pepper mixture in a large mixing bowl. When the mixture is cool enough to handle, mix with hands until well combined. Arrange 1 sheet of the phyllo on a large work surface. Brush with olive oil and top with another sheet of the dough. Repeat with the remaining sheets of phyllo dough. Cut the stacked slices into 3 X 3 inch squares. Place about 1 tablespoon of the red pepper chicken mixture along the bottom edge of each square and roll up the dough over the mixture until it is neatly wrapped into a "cigar". Brush the "cigars" with olive oil and place them on a baking sheet, seam side down. Bake for 10-15 minutes, or until golden brown. To make the Mint Yogurt Dipping Sauce, combine the yogurt, garlic, mint, and lemon juice in a small mixing bowl. Mix until well combined. Season, to taste, with salt and pepper. To serve, place the Mint Yogurt Dipping Sauce in a small bowl, and place the bowl in the middle of a large serving platter. Arrange the Lebanese Chicken Cigars on the large serving platter, around the bowl. Garnish the platter with mint leaves and lemon slices.

 

Notes:

 

Number of Servings: 25

 

Submitted by: film_score ()

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