Fired Up: Vegetarian
I love filo pastry. I use it to top, to wrap, to stuff and
to roll, savoury or sweet. It’s cheap, and you might be surprised to learn that it cooks very well on a hotplate. Enter barbecue. Need I say more.
© 2020 Ross Dobson / Murdoch Books · Reproduced with permission. · Recipes and images taken from Fired Up: Vegetarian by Ross Dobson (£14.99), published by Murdoch Books.
- Alissa B. favorited Haloumi, Mint & Preserved Lemon Cigars 15 Feb 01:28
- Cat Morley added Haloumi, Mint & Preserved Lemon Cigars to Recipes to try 14 Feb 11:47
- Valerie G. added Haloumi, Mint & Preserved Lemon Cigars to Vegetarian 13 Feb 20:32
- TheYearlingBlog favorited Haloumi, Mint & Preserved Lemon Cigars 11 Feb 20:23
- Murdoch Books published her project Haloumi, Mint & Preserved Lemon Cigars 11 Feb 13:04
Lay the filo sheets on top of each other. Cut the stack in half lengthways, then cut across in half to give 24 smaller rectangles of pastry. Lay the rectangles on top of each other and cover with a damp cloth.
Cut the haloumi into 12 thin fingers. Combine the mint and olive oil in a bowl.
Lay two filo rectangles on top of each other and brush with some of the oil from the bowl. Put a piece of haloumi on the short end of the pastry, top with a strip of preserved lemon, then fold the sides of the filo over the haloumi and roll up into a cigar shape. Repeat to make 12 cigars.
Preheat the barbecue hotplate to medium.
Cook the cigars on the hotplate for 4–5 minutes, turning often, until the pastry is golden and charred. Sprinkle with a little sea salt and serve hot, with lemon wedges on the side.