Beef Cigars: Kefta Brewats
I have shared a brewat recipe previously and thought it was time for another one. I could probably post a different recipe every single one of the 365 days of the year. They are so versatile. I like to call them the jeans of the culinary world. Better; the little black dress that’s simple and elegant enough for any occasion.
I’m craving cheese and seafood brewats; nut and honey bewats; any and all kinds of Brewats. I’ve had all these kinds and more growing up. My mother used to get very creative, making them with pigeon and nuts at times, shrimp and tomato sauce others. The whole family loved them. Seriously, what does not taste totally scrumptious wrapped in crispy phyllo, crunchily shattering in your mouth with every bite.
I am making kefta cigars tonight; a version that occurred often in our home. I wouldn’t be surprised if they became a staple in your home too.
Bon Appétit!
Beef Cigars: Kefta Brewats
Makes about 20 brewats
For ground beef
1 pound ground beef or chicken
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chili powder
Sea salt and freshly ground pepper
1 teaspoon dried thyme
2 tablespoons chopped parsley
2 tablespoons olive oil
For the phyllo
20 (6×8-inch) b’stilla or phyllo sheets (plus extra in case they tear)
5 tablespoons unsalted butter, melted
Thaw the phyllo dough according to package directions.
In a medium bowl, combine the ground meat with the garlic, cumin, chili powder, salt, pepper, dried thyme, and parsley. Mix gently with your hands to blend. In a large skillet, heat olive oil over medium heat. Sauté the ground meat, crumbling it into small particles, 5 minutes.
Take one sheet of phyllo dough and brush it with melted butter. Roll 1 tablespoon of the meat mixture into a finger shape and place it on one end of the phyllo dough. Tuck the sides of the dough in and roll into an eggroll shape. Repeat the operation until you’ve used all of the phyllo and meat.
Preheat the oven to 350 degrees Fahrenheit.
Place the eggrolls on a cookie sheet and brush them with butter. Bake until golden brown and crispy, 25 to 35 minutes. Serve warm.
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Anonymous — 05/28/2010 @ 10:21 pm
another great recipe, tbarkellah 3lik
Bryan — 05/29/2010 @ 3:24 am
Wow these are beautiful! So much more than I expected, worth a night's lost sleep.
rosanna — 05/29/2010 @ 8:23 am
How I love brewats! You are right, they admit any kind of filling, and I guess it's the phyllo crispyness what makes them sooooo yummy and atractive.
I'm going to buy some phyllo sheets next week and try new combinations.
Have a great weekend!
♥peachkins♥ — 05/29/2010 @ 9:42 am
I've been wanting to make this for quite some time but somehow I wasn't able too.. It looks really good..
The Peach Kitchen
blowing peachkisses
peach and things
Angie's Recipes — 05/29/2010 @ 12:43 pm
I had some shrimp cigars before….your beef version looks really great!
elra — 05/29/2010 @ 2:27 pm
You know, these are my favorite snack ever! Thx Nizrini.
Barbara — 05/29/2010 @ 3:06 pm
I've never had these, but they look delicious, Nisrine! I've worked with phyllo so ought to be able to manage these!
Have a lovely weekend!
Nisrine Merzouki — 05/29/2010 @ 10:16 pm
Have a great weekend, everyone! I feel like making another batch. I think the guests I'm having over this weekend would enjoy them very much!
Camilla Baker — 05/30/2010 @ 3:28 am
You have saved me!! I needed inspiration for my finger food canape list for the corporate events i do- the list is endless, I do triangle filo but not once have I thought to roll them into cute little cigars!
Your the best- thank you!!
After all that, yours look delicious as always
Mademoiselle Poirot — 05/30/2010 @ 9:14 am
Yum, I love those, I make similar ones with ground beef and feta cheese, but I'm sure you've already done that as well :-) Hope your weekend is good, Love from London x
vincent — 05/30/2010 @ 2:22 pm
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We bumped into your blog and we really liked it – great recipes YUM YUM.
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Mary — 05/30/2010 @ 4:48 pm
These look wonderful. Your blog is just beautiful. I love to visit here to see your photos and track your recipes. I hope you are having a wonderful day. Blessings…Mary
my little expat kitchen — 05/30/2010 @ 5:21 pm
It's amazing how similar Moroccan food is to Greek. We have the exact same recipe for these beef cigars in Greece also! They look fantastic Nisrine!
Magda
Anne Marie — 05/31/2010 @ 10:09 am
Sounds delicious!!!
Dinners & Dreams » 2010 Favorites — 11/07/2011 @ 6:20 pm
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