Cigar börek from the grill

  • Ingredients

    1x zucchini

    1x eggplant

    200g chickpeas

    1x lemon

    1x onion

    100 ml olive oil

    1 1/2 tsp salt

    1 tsp pepper

    1/2 tsp chili powder

    1/2 tsp cumin

    Filo pastry

    some water for the dough

  • Preparation

    Equip the Monolith grill with the fire plate. Heat it up.

    Finely dice the eggplant, zucchini and onion. Add olive oil to the hotplate. Sauté the previously cut vegetables until they have developed a light roasted aroma.

    Add the chickpeas and cook for a further 10 minutes. Season with a little cumin, lemon juice, salt and pepper.

    Once cooked, remove the vegetables from the hotplate into a bowl. Set aside briefly to cool.

    In the meantime, cut the filo pastry into 15 cm x 20 cm rectangles.

    Finishing the cigar börek:

    Brush the ends of the filo pastry with water. Spread the vegetable filling lengthwise on the shorter end of the rectangle and roll up. Brush with olive oil and grill on the griddle over a medium heat until the rolls are crispy all over.

    Serve immediately and enjoy!

    Enjoy your meal!

A recipe from: Julian Schmitt


Julian Schmitt aus dem Hochtaunuskreis ist Experte im Bereich Einbauküchen und seit Jahren leidenschaftlicher Griller. Auf dem Instagram-Account „@carnivorgrill“ teilt er seine Grillkünste mit seiner Community und präsentiert immer wieder neue Kamado-Kreationen mit hochwertigen, regionalen und Bio-Lebensmitteln.