Cigar börek from the grill

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

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!