Meat Sigariot

Method

1. Finely chop parsley and half an onion.
2. In a bowl, combine minced beef, chopped parsley, chopped onion, salt, pepper, red curry powder, paprika, chili powder, garam masala, and half a teaspoon of tomato paste. Mix well.
3. Beat one egg in a small bowl.
4. Take two sheets of phyllo dough, brush one with beaten egg, and place the second sheet on top.
5. Cut the stacked phyllo into three strips lengthwise.
6. Place a portion of the meat mixture at one end of each strip.
7. Brush the edges of the phyllo with beaten egg, then roll tightly into a cigar shape, pressing the ends to seal.
8. Heat oil to 170-180°C (340-355°F). Fry the sigariot until golden and crispy, about 3-4 minutes. Drain on paper towels.
9. For the sweet and sour sauce: in a small saucepan, combine apple cider vinegar, honey, tomato paste, and a splash of water. Bring to a simmer.
10. Finely chop garlic and chili. Add to the sauce.
11. Mix cornstarch with cold water to make a slurry. Stir into the sauce and cook until thickened, about 1 minute. Season with salt.
12. Serve the sigariot with the sweet and sour sauce and optional fried meatballs.