Lebanese meat rolls or Lebanese meat cigars, as some call them, are one of the favorite mezze spots! As you all know, there are endless options of Lebanese mezze. These delightful rolls are filled with minced lamb meat, onions, pine nuts, spices and pomegranate molasses. The pomegranate molasses gives the filling a further depth and a sweet and sour taste.

The rolls are ideal for parties, gatherings and they look great on your holiday buffet. When Imake them, I usually double the quantity because they freeze perfectly; and the good news is that they can go directly from freezer to fryer.

Thaw the spring roll package before separating the wrappers so you don’t tear them up.

For freezing: Line a sheet pan with parchment paper. Spread the meat rolls in a single layer, leaving the rolls separated. Freeze for several hours, remove from the pan and store in a zip-top (this will prevent them from sticking together).

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The pomegranate molasses gives the filling a further depth and a sweet and sour taste.

Add the 4 tablespoons of canola oil to a pan and place over medium heat. Sauté the pine nuts until they turn golden in color. Remove with a slotted spoon and set aside.

Using the same oil, sauté the minced lamb and cook over medium heat until well browned, for about 7 to 8 minutes. Add the onions, salt, chili flakes, cinnamon powder and black pepper. Stir to combine, reduce heat to very low and cover up. Simmer about 5-7 minutes. Add the pomegranate molasses, stir one more time to fully incorporate the filling. Remove from heat and set aside to cool down. Add the pine nuts and stir.

Spread one spring roll sheet, one at a time, on a plate. With your index finger; wet the edges with the glue. Add 1 ½ tablespoons of the filling close to the bottom edge of the pastry.

Tuck in the sides.

Roll until you reach the top.

Seal well.

Ready to fry or freeze.

Enjoy warm!

Ingredients:

• 1 package of spring roll wrappers

For the filling:

• 500 g. /1 lb. 2 oz. minced lamb or beef
• 3 onions, finely chopped
• 4 tablespoons canola or peanut oil
• ¼ cup pine nuts
• ½ teaspoon cinnamon powder
• A dash of freshly grated black pepper
• 1 ½ teaspoons salt
• A dash of chili flakes
• 2 tablespoons pomegranate molasses

For the glue ingredients:

• ¼ cup water
• ¼ cup flour

• 4 cups canola oil, for deep frying

Directions:

For the filling:

1. Add the 4 tablespoons of canola oil to a pan and place over medium heat. Sauté the pine nuts until they turn golden in color. Remove with a slotted spoon and set aside.
2. Using the same oil, sauté the minced lamb and cook over medium heat until well browned, for about 7 to 8 minutes.
3. Add the onions, salt, chili flakes, cinnamon powder and black pepper. Stir to combine, reduce heat to very low and cover up. Simmer about 5-7 minutes. Add the pomegranate molasses, stir one more time to fully incorporate the filling. Remove from heat and set aside to cool down.

To put together:

1. In a small bowl, whisk the glue ingredients. Set aside.
2. Spread one spring roll sheet, one at a time, on a plate. With your index finger; wet the edges with the glue.
3. Add 1 ½ tablespoons of the filling close to the bottom edge of the pastry. Roll over once, tuck in the sides and resume rolling until you reach the top, then seal.
4. Repeat as necessary.
5. In a deep fryer, heat oil to an adequate frying temperature, fry the rolls, in batches, to a golden color. Drain on paper towels. Enjoy!

Featured onThe Huffington Post in an article about Easy Potluck Ideas: 20 Dishes Perfect For The Holidays!

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