{"id":7848,"date":"2014-03-17T14:58:45","date_gmt":"2014-03-17T14:58:45","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=7848"},"modified":"2024-11-14T22:47:16","modified_gmt":"2024-11-14T22:47:16","slug":"lebanese-meat-rolls","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/lebanese-meat-rolls\/","title":{"rendered":"Lebanese Meat Rolls"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

Thaw the spring roll package before separating the wrappers so you don\u2019t tear them up.<\/strong><\/em><\/p>\n

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).<\/strong><\/em><\/p>\n

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The pomegranate molasses gives the filling a further depth and a sweet and sour taste.<\/strong><\/p>\n

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Add the 4 tablespoons of canola oil to a pan and place over medium heat. Saut\u00e9 the pine nuts until they turn golden in color. Remove with a slotted spoon and set aside.<\/strong><\/p>\n

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Using the same oil, saut\u00e9 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.<\/strong><\/figcaption><\/figure>\n
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Spread one spring roll sheet, one at a time, on a plate. With your index finger; wet the edges with the glue. Add 1 \u00bd tablespoons of the filling close to the bottom edge of the pastry.<\/strong><\/figcaption><\/figure>\n
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Tuck in the sides.<\/strong><\/figcaption><\/figure>\n
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Roll until you reach the top.<\/strong><\/figcaption><\/figure>\n
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Seal well.<\/strong><\/figcaption><\/figure>\n
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Ready to fry or freeze.<\/strong><\/figcaption><\/figure>\n
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Enjoy warm!<\/strong><\/figcaption><\/figure>\n

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Lebanese Meat Rolls<\/h2>\n\n