Recipe: Pastry Cigars with Orange Carrot Dip

CIGARS

200 g goat cream cheese

70 g finely chopped dried figs

70 g finely chopped dried tomatoes

1 finely chopped garlic clove

1 tsp dried mint leaves

1 tbsp Harrisa paste

2 tbsp chopped pistachios

salt, freshly ground black pepper

250 g yufka dough triangles (ca 27 x 27 x 26 cm, oriental food store), alternatively filo pastry sheets

8 tbsp olive oil

finely chopped pistachio, sesame and black cumin seeds

ORANGE-CARROT DIP

1 carrot (100 gr)

3 organic oranges

2 full tsp brown cane sugar

¼ tsp ground cinnamon

¼ tsp ground cumin

1 finely chopped red chili

Allergens are marked in bold

Mix the goat cream cheese, chopped figs, tomatoes, garlic, mint, Harissa-paste and pistachios and blend until it is a smooth paste. Season with salt and pepper; preheat the oven to 220°C CircoTherm.

Spread the dough triangles and brush them with olive oil. Place a full tablespoon of the filling on the bottom of the triangle and spread it a bit. Fold the corners of the triangle to the centre and start rolling the triangle all the way up to the top. Place it with the tip downwards on a baking tray with parchment paper.

Brush the dough rolls with the rest of the olive oil and sprinkle with pistachios, sesame and black cumin. Bake golden-brown on tray level 3 for 12-15 minutes.

For the dip: Peel and grate the carrots. Wash the orange in hot water, dry it and peel it with a zester. Squeeze all three oranges. Boil up juice, carrot rasps, sugar, cinnamon and cumin for ten minutes at setting No. 7. Season with a pinch of salt and add finely chopped chili and orange zests.

Remove the hot cigars from the oven and serve immediately with the dip.