Pastrami Cigars

Brynie Greisman Recipe By
  • Cook & Prep: 1.5 h
  • Serving: 10
  • Contains:

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! Recipe by Brynie Greisman.

Ingredients (14)

Main ingredients

Sauce #1

Sauce #2

Start Cooking

Prepare the Cigars

Yields approximately 30 cigars.

  1. In a medium-sized bowl, combine all main ingredients except deli. Mix well.

  2. 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.

  3. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) while preparing the sauce.

  4. 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.

  5. 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.

EMAIL
  • Rivky Ros

    Pastrami Cigars

    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.
    Posted by Rivkyros |September 14, 2018
    0
  • ashira

    Pastrami Cigars

    pastrami cigars

    Can I use ground beef instead of the ground veal or turkey?
    Posted by moshe1 |September 9, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    For sure Ashira, although you might have to increase cooking time since veal cooks faster.
    Posted by Chaiaadmin|September 11, 2017
    0
  • Lea Goldberg

    Pastrami Cigars

    +Freezing ahead

    Can I do it now and freeze it for yt?
    Posted by Lea Goldberg |September 5, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I would freeze them raw and then fry fresh.
    Posted by Chaiaadmin|September 5, 2017
    0
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Community Rating
5 / 5 stars
  • Rivky Ros

    Pastrami Cigars

    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.
    Posted by Rivkyros |September 14, 2018
    0
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