A delicious appetizer that yields a lot of servings, freezes well, and has a choice of two different sauces to choose from - one with strong sweet-and-sour tones and one with a milder, fruit-flavored sauce. You can use one kind of deli or two, as I did. When I served this on Purim, it was popular with all ages. My family and guests asked for doubles instead of the main course!
Pastrami Cigars
Recipe By Brynie Greisman
- Cooking and Prep: 1.5 h
- Serves: 10
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Contains:
Ingredients (14)
Main ingredients
Sauce #1
Sauce #2
Start Cooking
Prepare the Cigars
Yields approximately 30 cigars.
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In a medium-sized bowl, combine all main ingredients except deli. Mix well.
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Place a slice of deli (I used both square and round, but rolled up they look the same) on a flat surface. Put two tablespoons of the meat mixture in the center of the deli slice, forming it into a log. Bring both ends of the deli together until they meet. Carefully, turn seam-side down and place in a large pan lined with Gefen Easy Baking Paper. Continue until all the filling is used up, lining up the cigars closely together.
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) while preparing the sauce.
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Combine all sauce ingredients (for either sauce #1 or sauce #2) in a small saucepan. Heat for a few minutes over a low flame, whisking together.
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Pour over pastrami cigars. Cover and bake for approximately 1 hour and 15 minutes. Serve over rice or sweet potato puree.
Note:
If you want to use both sauces, divide cigars in half and place each half in a 9x13-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.
Tip:
If you prefer a slightly crispy top, uncover during the last 10 minutes of baking.
Credits
Photography: Daniel Lailah.
Food Styling: Noa Kanarek.
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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. -
Replies:
For sure Ashira, although you might have to increase cooking time since veal cooks faster. -
Replies:
I would freeze them raw and then fry fresh.
Please
Log in to post a review How'd it turn out? Write a review.
-
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.
Please
Log in to ask a question How'd it turn out? Write a review.
-
Replies:
For sure Ashira, although you might have to increase cooking time since veal cooks faster.
-
Replies:
I would freeze them raw and then fry fresh.
