Lebanese Meat Rolls
Description
Lebanese meat rolls, also known as Lebanese meat cigars, are one of those irresistible mezze bites that are hard to stop eating after just one! Golden, crispy, and packed with savory flavor, they make a wonderful addition to any Lebanese mezze spread.
Ingredients
- 1 package spring roll wrappers
- 4 cups canola oil for deep frying
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 Sealant Ingredients:
- ¼ cup water
- ¼ cup flour
Instructions
Prepare the Filling
- Toast the Pine Nuts: Add 4 tablespoons of canola oil to a pan and place it over medium heat. Sauté the pine nuts until they turn a beautiful golden color. Remove them promptly with a slotted spoon and set aside.
- Brown the Lamb: Using the exact same oil left in the pan, add the minced lamb. Cook over medium heat, breaking it up with a spoon, until it is well browned (about 7 to 8 minutes).
- Cook Down with Spices: Stir in the onions, salt, chili flakes, cinnamon powder, and black pepper. Mix well to combine all ingredients, then reduce the heat to very low. Cover the pan with a lid and let the mixture cook down for 5 to 7 minutes until the onions are soft.
- Finish and Cool: Pour in the pomegranate molasses. Give it one final, thorough stir to fully incorporate it into the meat. Remove the pan from the heat and set the filling aside to cool down completely before rolling.
Assemble
- Mix the Sealant: Whisk your flour and water together in a small bowl to create your pastry glue, then set it aside.
- Prep the Wrapper: Lay down one spring roll sheet at a time on a clean plate. Dip your index finger into the flour glue and lightly wet all the edges of the pastry sheet.
- Fill and Roll: Place 1 ½ tablespoons of the cooled lamb filling near the bottom edge of the pastry sheet. Roll the pastry upward tightly over the filling exactly once. Tuck both the left and right sides inward toward the center, then continue rolling upward until you reach the top edge. Press gently to seal it shut.
- Repeat this process for the remaining wrappers.
Fry and Serve
- Heat your frying oil in a deep fryer or deep pot to an adequate frying temperature.
- Fry the rolls carefully in small batches so you don't overcrowd the pot. Cook until they turn a crisp, even golden color.
- Remove them with a slotted spoon and drain on paper towels. Serve hot and enjoy!
Video
Notes
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