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.
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.