Yields approximately 30 cigars.
Tips:
If you prefer a slightly crispy top, uncover during the last 10 minutes of baking.
Notes:
If you want to use both sauces, divide cigars in half and place each half in a 9×13-inch baking pan lined with baking paper. Use one sauce per pan. If you decide to use just sauce #1, place the cigars in a single layer in a larger pan and proceed as above. If you use just sauce #2, double the recipe and proceed as above. I personally like to use both sauces and have a variety.
Photography: Daniel Lailah.
Food Styling: Noa Kanarek.
this recipe is a true 5 star!!!!!! My kids were begging for more!! they all had licked out plates!!!
Family favorite! this is a favorite appetizer on yom tov in my home.
i freeze it raw – and then bake right before yomtov.
I use dark ground chicken instead of veal or turkey. I also do 1 and a half times the sauce #1.
Yum!
pastrami cigars Can I use ground beef instead of the ground veal or turkey?
For sure Ashira, although you might have to increase cooking time since veal cooks faster.
+Freezing ahead Can I do it now and freeze it for yt?
I would freeze them raw and then fry fresh.