These yummy cigars were partially inspired by borek, a Turkish dish made from spinach and ricotta in layers of flaky filo pastry. A savory blend of vegetables — carrots, mushrooms, cabbage — and seasoning like ginger, coriander, and turmeric, are combined in filo pastry, rolled up, and then baked until crispy. Serve with dipping sauce on the side for an easy lunch, appetizer, or dinner.
Asian Vegetable Cigars [Vegan]
- 1 small onion, grated
- 6 medium-sized mushrooms, grated
- 1 1/2 cups carrot, grated
- 1 cup cabbage, grated
- 1 tablespoon ginger, finely grated
- 1/4 teaspoon turmeric powder
- 1/3 cup coriander, chopped
- 1/3 cup of extra virgin olive oil
- Salt and pepper, for seasoning
- 6 sheets of filo pastry, cut in half to create 12 sheets
- 1/4 cup tamari sauce
- 1 tablespoon toasted sesame seeds (optional)
- Preheat the oven to 350°F and grease a flat baking tray.
- Combine all the grated vegetables, turmeric, coriander 1/2 cup of the olive oil, and season to taste. Mix well.
- Only bring out the filo pastry when you are ready to start rolling them as otherwise the pastry will dry up and start cracking on the corners.
- Using two sheets at a time, placing 1/2 cup of the filling in the middle lengthways.
- Place the two short edges over the filling then roll making sure you pull the pastry tight over the filling — not too tight as you will tear the pastry. Work with it delicately.
- Place the cigar with the edge facing down on the baking tray and grease it with the oil.
- Repeat this process until all the filling is gone. You should get about six cigars.
- Place in the oven and bake for 30 minutes or until the pastry is brown and crispy.
- Take out of the oven and spray a little water on them to bring down the puffiness and place a tea towel over them for around 5-10 minutes.
- Serve with tamari and toasted sesame seed sauce.
Store in the refrigerator. They will last around 3-4 days.