In a very hot pan char the green onions and garlic until blackened, but not charcoal.
Add them to the bowl of a food processor along with the remaining ingredients except the yoghurt, blend to a smooth paste.
Add the yoghurt and blend till fully incorporated, refrigerate until needed.
In a large pan over medium high heat brown the meat with the spices and salt, cook until there is no more pink.
Add the minced onion and tomato paste, cook until the onions start to wilt a little and the tomato paste sticks to the bottom of the pan.
Turn off the heat and deglaze with the beef stock, scrap the bottom of the pan to lift off any caramelized flavor bits.
Finish with the herbs and egg. This can be made ahead of time, it’s easier to work with the filling when it’s cooled.
Preheat the oven to 350F.
Unroll the filo dough and cut the sheets in half, either direction, doesn’t matter. Place one sheet on your work surface and cover the rest with a towel and sprinkle a little water on the towel to help keep things moist.
Brush the filo sheet lightly with butter, add about 2 tablespoons of filing mixture on center bottom edges, shape it into a little bit of a rectangle leaving about an inch of filo around all edges. Fold the edges in along the length of the dough and roll them up into little cigars.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…