Just before the holidays, Chef Gabi Azriel presents a recipe for an upgraded and tastier version of "stuffed cigars" • And also: tuna tartare on mango cream that you can not stop eating
Lamb cigar in a martini glass
Photo:
Gabi Azriel
A lamb cigar
Ingredients for making the filling:
Filo dough pounded
ground lamb
2 diced onions
2 large sweet potatoes
2 tablespoons sesame
seeds a tablespoon
salt salt a
tablespoon ground black pepper
half a tablespoon cumin
Ingredients for making the pink tahini:
Kilo of tahini
2 tablespoons freshly squeezed lemon
2 beets
salt
How to make the cigar:
Preheat oven to 250 degrees Put the sweet potatoes on baking paper until the consistency of mashed potatoes
while Heat pan with olive oil and fry the onion until it is golden, add the minced meat salt pepper and cumin together fry until the meat if medium and Val and transfer into a colander to lower the fluid
yams are ready to peel and with Pour a fork into a bowl and mash. Add the meat to the bowl with the crushed sweet potatoes and mix until smooth
and transfer to a icing bag.
Spread the filo dough on a clean surface. Using a brush, spread a thin layer of olive oil and fold in half. Arrange the edges and the cigar in half and arrange in a baking pan
Preheat oven to 220 degrees for about 20 minutes until the cigars are golden
How to make pink tahini:
Cook the beets for 20 minutes until its water turns pink. Strain into a
bowl. Add ice cubes until the water is frozen
and gradually add to the tahini until it turns pink. Add a teaspoon of salt and 2 tablespoons of freshly squeezed lemon and mix until uniform.
Recommended for a plate in a martini glass
Tuna tartare on mango cream
Ingredients:
100 g fresh red tuna
half purple onion cut into thin cubes
half a bunch of chopped coriander
half a bunch of chopped parsley
2 large mangoes cut into thick cubes
a cup of oranges
2 tablespoons freshly squeezed lemon juice
salt
ground black pepper
blush
preparation method:
Add the orange mango, squeezed lemon and a pinch of salt to the blender and grind until smooth
and
smooth,
and place in the refrigerator for half an hour to cool.
In a bowl add the red tuna purple onion coriander and parsley and dip in olive oil salt black pepper and freshly squeezed lemon
Pour the mango cream onto a plate and place the tuna tartare on top and garnish with parsley leaves
Appetite!