{"id":7848,"date":"2014-03-17T14:58:45","date_gmt":"2014-03-17T14:58:45","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=7848"},"modified":"2026-10-22T01:34:23","modified_gmt":"2026-10-22T01:34:23","slug":"lebanese-meat-rolls","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/lebanese-meat-rolls\/","title":{"rendered":"Lebanese Meat Rolls Recipe (Lamb or Beef)"},"content":{"rendered":"

Lebanese meat rolls, also known as Lebanese meat cigars, are a beloved addition to the Lebanese mezze table! As you may know, Lebanese mezze offers endless delicious possibilities, and these crispy, savory rolls are always a favorite.<\/p>\n

Made with thin pastry wrappers filled with seasoned ground lamb or beef, onions, pine nuts, aromatic spices, and pomegranate molasses, these Lebanese meat rolls are packed with flavor. The pomegranate molasses adds a wonderful sweet-and-sour touch, giving the meat filling extra depth and a distinctive Lebanese flavor.<\/p>\n

The delicious meat cigars are perfect for parties, family gatherings, and holiday buffets, where they look just as inviting as they taste. When I make them, I usually double the batch because they freeze beautifully! And the best part? You can fry them straight from the freezer, making them an ideal make-ahead appetizer for entertaining.<\/p>\n

Lebanese Hashweh (Meat Filling): A Taste of Mom\u2019s Kitchen<\/h2>\n

The hashweh, or meat filling, takes me straight back to my mom\u2019s kitchen. The smell of seared minced meat, golden toasted pine nuts, and tangy pomegranate molasses would fill the kitchen with a warmth and richness that I have never quite forgotten. To this day, these scents remain among my fondest food memories.<\/p>\n

Whenever Mom prepared this filling for kibbeh or Lebanese meat rolls, she would set aside a few tablespoons, wrap them in warm Arabic bread, and serve them to me. She knew I could never resist that delicious combination! Those simple bites, made with so much love, were among the little pleasures of my childhood, and the memory of them still warms my heart.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

How To Make Lebanese Meat Rolls<\/strong><\/h2>\n

Step 1: Cook the Hashweh (Meat Filling)<\/h3>\n
    \n
  1. \n
      \n
    1. Heat 4 tablespoons of canola oil<\/strong> in a large pan over medium heat.<\/span><\/li>\n
    2. Add the pine nuts<\/strong> and saut\u00e9 gently until they turn a beautiful golden color. Remove them promptly with a slotted spoon and set them aside in a small bowl.<\/span><\/li>\n<\/ol>\n<\/li>\n
    3. \"\"<\/li>\n
    4. \n
        \n
      1. Using the exact same oil left in the pan, add the minced lamb<\/strong>. Saut\u00e9 over medium heat, breaking it up with a spoon, until it is completely browned (about 7 to 8 minutes).<\/span><\/li>\n
      2. Stir in the chopped onions, salt, chili flakes, cinnamon powder, and black pepper<\/strong>.<\/span><\/li>\n
      3. Reduce the heat to very low, cover the pan with a lid, and let it simmer for 5 to 7 minutes until the onions are soft and translucent.<\/span><\/li>\n
      4. Pour in the pomegranate molasses<\/strong> and stir one more time to fully incorporate all the rich flavors.<\/span><\/li>\n
      5. Remove the pan from the heat and set it aside to cool down completely. Once cooled, stir in your toasted pine nuts<\/strong>.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

        \"\"<\/p>\n

        Step 2: How to Assemble and Roll<\/h3>\n
        To keep the pastry from drying out, work with one spring roll sheet at a time<\/strong> and keep the rest covered under a damp towel.<\/div>\n
          \n
        1. Spread one spring roll sheet flat on a clean plate or cutting board.<\/span><\/li>\n
        2. Dip your index finger into the bowl of water and wet all four edges of the sheet to create a secure sealing “glue.”<\/span><\/li>\n
        3. Place 1 \u00bd tablespoons of the cooled lamb filling<\/strong> near the bottom edge of the pastry sheet, leaving a small border at the bottom and sides.<\/span><\/li>\n<\/ol>\n

           <\/p>\n

          \"\"<\/p>\n

          Gently tuck in the left and right sides of the sheet over the filling to lock it in<\/p>\n

          \"\"<\/p>\n

          Roll the pastry firmly from the bottom all the way up to the top edge. Press down slightly at the end to seal it completely tight. Repeat this process for the remaining sheets.<\/p>\n

           <\/p>\n

          \"\"
          Ready to fry or freeze.<\/strong><\/figcaption><\/figure>\n

          \"\"<\/p>\n

          Step 3: Cooking or Freezing<\/h3>\n