Sunday, September 21, 2014

Spiced Minced Yak Phyllo Cigars

One of the things I love about Ottawa is our weekly Farmer's Markets. The big one at Brewer's Park on Sundays has an amazing selection of meats to try. One such meat I picked up is Yak. A rich taste similar to beef, with less fat. It needs very little cooking, and doesn't taste gamey. 

I used some leftover spice mix from yesterday's dinner.

1 Tbsp Tomato-pepper powder
1 Tbsp Curry powder 
1 Tbsp Chile powder 
1 Tbsp Paprika 
1 Tbsp Ginger 
3 Tbsp Cinnamon 
1 Tbsp Cumin 
1 tsp Salt 
1 tsp Tumeric 
1 tsp Cayenne pepper
1 lb of ground Yak 
1 large carrot, grated 
2 cloves of garlic
1/2 onion, chopped or pureed 
1 tbsp of sugar 
salt to taste 

8 Sheets of Phylo 
1 Tbsp of Coconut oil 

1. Brown the yak. 

2. Add the carrot, onion, garlic, sugar, and the spice mix and salt to taste. 

3. Melt the coconut oil. Put down one sheet of phyllo. Paint on some coconut oil and place second sheet gently on top. Repeat until you have four layers sheets glued together. 

4. Spoon Yak onto the sheets and roll into cigars. I was able to make three large cigars from one prepared bundle of phyllo. Make another sheet to use rest of the meat. 

5. Bake at 350 degrees for 20 minutes until crisp and golden brown. 

6. Serve with tomato sauce either poured on or for dipping. 

Tomato sauce:

1 cup ground tomato
1 cup of beef broth 
salt, pepper, sugar, onion, and cayenne pepper. 

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