Cigar & Briwat

Below is a short video I've make for seafood wrap that shows how to fold these cylinderical cigar

Ingredients 

• 1 kg. ground beef or lamb (I usually use 1/2 kg of lamb and 1/2 kg of beef)
• 1 medium onion, finely chopped
• 1 tsp. ground ginger
• 1/2 tsp. mild cayenne pepper -adjust to your taste. I like a little spicy
• 1 tsp. ground cinnamon
• 1/2 tsp. sweet chili powder
• salt and black pepper to taste
• handful. fresh parsley, chopped
• handful fresh cilantro, chopped
• use spring wrap or phillo dough about 1 pack
• canola oil for shallow fry or bake

Method:

1. Over medium-high heat in a skillet, add 2 tablespoon of oil
2. Add ground meat and saute for 3-5 minutes
3. Add onion and cook another 3 minutes.
4. Add ginger, cayenne cinnamon, and chili powder and cook 5 minutess then add herbs and cook for another 3 minutes or until meat is cooked.
5. Remove from heat and set aside for filling to cool before assembling cigars/ briwats.
6. When the filling is cool,  use spring wrap or remove the phyllo dough from its packaging and cut into three strips length wise and place on top of each other then cover with damp towel.
7. Brush the top layer very lightly with canola oil, then place a about tablespoon of filling  – about an inch from the bottom. (check out my video below with step by step instruction).
8. Start rolling from the bottom edge, then fold in the sides and then continue rolling to the end, adding a bit egg or water or oil to seal it well and keep it . 
9.  In a skillet, heat some canola oil and shallow fry.
10. If you do not like frying, brushed with oil generoualy and bake in oven @350 F for 25-35 minutes or until golden brown.
11. Garnesh as you wish and serve (optional)

ENJOY!