Crunchy Lamb And Phyllo Cigars

• 1 cup plain Greek yogurt
• 2 tablespoons milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon freshly sliced mint
• 1 tablespoon dried sumac
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1 pound ground lamb (or beef)
• 1 1/2 tablespoons tomato paste
• 3 tablespoons pine nuts
• 2 tablespoons fresh parsley or cilantro, finely chopped
• 1 16-ounce package 14 x 18 sheets of phyllo dough, defrosted
• 1 egg, beaten
• Oil for deep-frying

1. In a small bowl combine the yogurt, milk, lemon juice, mint, sumac, and salt.
2. Cover and refrigerate until ready to use.

yogurt, milk, lemon juice, mint, sumac, salt, olive oil, onion, garlic, salt, freshly ground black pepper, ground cinnamon, ground cumin, ground coriander, ground nutmeg, cayenne pepper, ground lamb, tomato paste, pine nuts, parsley, phyllo, egg

Taken from www.foodrepublic.com/recipes/crunchy-lamb-and-phyllo-cigars-recipe/ (may not work)