Lebanese meat rolls, also known as Lebanese meat cigars, are a beloved addition to the Lebanese mezze table! As you may know, Lebanese mezze offers endless delicious possibilities, and these crispy, savory rolls are always a favorite.

Made with thin pastry wrappers filled with seasoned ground lamb or beef, onions, pine nuts, aromatic spices, and pomegranate molasses, these Lebanese meat rolls are packed with flavor. The pomegranate molasses adds a wonderful sweet-and-sour touch, giving the meat filling extra depth and a distinctive Lebanese flavor.

The delicious meat cigars are perfect for parties, family gatherings, and holiday buffets, where they look just as inviting as they taste. When I make them, I usually double the batch because they freeze beautifully! And the best part? You can fry them straight from the freezer, making them an ideal make-ahead appetizer for entertaining.

Lebanese Hashweh (Meat Filling): A Taste of Mom’s Kitchen

The hashweh, or meat filling, takes me straight back to my mom’s kitchen. The smell of seared minced meat, golden toasted pine nuts, and tangy pomegranate molasses would fill the kitchen with a warmth and richness that I have never quite forgotten. To this day, these scents remain among my fondest food memories.

Whenever Mom prepared this filling for kibbeh or Lebanese meat rolls, she would set aside a few tablespoons, wrap them in warm Arabic bread, and serve them to me. She knew I could never resist that delicious combination! Those simple bites, made with so much love, were among the little pleasures of my childhood, and the memory of them still warms my heart.

How To Make Lebanese Meat Rolls

Step 1: Cook the Hashweh (Meat Filling)

1. 1. Heat 4 tablespoons of canola oil in a large pan over medium heat.
   2. Add the pine nuts and sauté gently until they turn a beautiful golden color. Remove them promptly with a slotted spoon and set them aside in a small bowl.
2. 
3. 1. Using the exact same oil left in the pan, add the minced lamb. Sauté over medium heat, breaking it up with a spoon, until it is completely browned (about 7 to 8 minutes).
   2. Stir in the chopped onions, salt, chili flakes, cinnamon powder, and black pepper.
   3. Reduce the heat to very low, cover the pan with a lid, and let it simmer for 5 to 7 minutes until the onions are soft and translucent.
   4. Pour in the pomegranate molasses and stir one more time to fully incorporate all the rich flavors.
   5. Remove the pan from the heat and set it aside to cool down completely. Once cooled, stir in your toasted pine nuts.

Step 2: How to Assemble and Roll

1. Spread one spring roll sheet flat on a clean plate or cutting board.
2. Dip your index finger into the bowl of water and wet all four edges of the sheet to create a secure sealing “glue.”
3. Place 1 ½ tablespoons of the cooled lamb filling near the bottom edge of the pastry sheet, leaving a small border at the bottom and sides.

Gently tuck in the left and right sides of the sheet over the filling to lock it in

Roll the pastry firmly from the bottom all the way up to the top edge. Press down slightly at the end to seal it completely tight. Repeat this process for the remaining sheets.

Step 3: Cooking or Freezing

• To Fry: Heat your frying oil to 350°F (177°C). Fry the rolls in small batches until they are completely golden-brown and crunchy. Drain on paper towels and enjoy them warm alongside plain yogurt or a fresh side salad!
• To Freeze: Arrange the raw, rolled meat rolls in a single layer on a parchment-lined baking sheet and freeze for 1 hour. Once firm, transfer them to a freezer-safe bag. You can fry them directly from frozen!

Frequently Asked Questions

Why do you use pomegranate molasses in Lebanese meat rolls?

Pomegranate molasses gives the meat filling extra depth and a delicious sweet-and-sour taste. Its tangy richness complements the ground lamb or beef, aromatic spices, onions, and pine nuts, adding a distinctive flavor that makes these Lebanese meat rolls so special.

What is the best substitute for pomegranate molasses in Lebanese meat rolls?

If you don’t have pomegranate molasses on hand, a generous pinch of sumac is a good alternative. Sumac adds a pleasant, tangy, citrusy flavor that complements the ground lamb or beef and aromatic spices. Although it won’t replicate the sweet-and-sour flavor of pomegranate molasses exactly, it will still give the filling a delicious touch of acidity.

Can I use beef instead of lamb for Lebanese meat rolls?

Definitely, yes! You can use ground beef instead of lamb to make these delicious Lebanese meat rolls. Both options work beautifully with the onions, pine nuts, aromatic spices, and pomegranate molasses. Choose whichever meat you prefer, and enjoy these crispy, savory Lebanese meat cigars!

Can I bake or air-fry Lebanese meat rolls instead of deep-frying them?

Yes! Although deep-frying gives Lebanese meat rolls their characteristic golden, crispy exterior, you can also bake or air-fry them for a lighter alternative.

• To bake: Preheat your oven to 400°F (200°C). Arrange the rolls on a parchment-lined baking sheet, brush or lightly spray them with oil, and bake for about 20–25 minutes, turning halfway through, until golden and crispy.
• To air-fry: Preheat your air fryer to 375°F (190°C). Lightly brush or spray the rolls with oil and arrange them in a single layer without overcrowding. Air-fry for approximately 10–15 minutes, turning halfway through, until golden and crisp.

Cooking times may vary depending on the wrapper and the size of the rolls.

Do Lebanese meat rolls freeze well?

Absolutely! These meat rolls are perfect for making ahead and freezing, which is one reason I often make a double batch. You can fry them straight from frozen, so they are especially convenient for parties, family gatherings, and unexpected guests.

How to freeze Lebanese meat rolls:

1. Line a sheet pan with parchment paper.
2. Arrange the uncooked meat rolls in a single layer, leaving space between them so they do not touch.
3. Freeze for several hours, or until completely firm.
4. Transfer the frozen rolls to a zip-top freezer bag or airtight freezer container. This prevents them from sticking together and makes it easy to take out just the amount you need.
5. Label and date the bag, and freeze at 0°F (-18°C) or below. For best quality, use within 2–3 months.

When ready to serve, fry the rolls directly from frozen, working in small batches and following your recipe’s cooking instructions. Avoid overcrowding the pan, and make sure the meat filling is thoroughly cooked.

How do I thaw frozen spring roll wrappers without tearing them?

The best way to thaw frozen spring roll wrappers is to place the unopened package in the refrigerator overnight. Allowing the wrappers to thaw gradually helps keep them pliable and makes them easier to separate without tearing. Once thawed, gently peel the wrappers apart as you need them, keeping the remaining wrappers covered with a clean, slightly damp kitchen towel to prevent them from drying out.

Hadia’s tip: Always thaw the wrappers before separating them. Trying to peel them apart while they are still frozen can cause them to crack or tear, making the rolls more difficult to assemble.

More Lebanese Party Appetizers and Finger Foods

• Lebanese Fried Kibbeh Balls
• Lebanese Cheese Sambousek
• Lebanese Meat Fatayer
• Lebanese Potato Kibbeh
• Crispy Lebanese Cheese Rolls
• Sfeeha, Lebanese Meat Pies

Let’s Stay in Touch!

Lebanese Meat Rolls

No ratings yet

Prep: 30 minutes minutes

Cook: 15 minutes minutes

Servings 24 rolls

Course

Appetizer

Cuisine

Lebanese

Print Pin Review

Description

Lebanese meat rolls, also known as Lebanese meat cigars, are one of those irresistible mezze bites that are hard to stop eating after just one! Golden, crispy, and packed with savory flavor, they make a wonderful addition to any Lebanese mezze spread.

Ingredients

 

1x2x3x

• ▢ 1 package spring roll wrappers
• ▢ 4 cups canola oil for deep frying

For the Filling:

• ▢ 500 g. / 1 lb. 2 oz. minced lamb or beef
• ▢ 3 onions finely chopped
• ▢ 4 tablespoons canola or peanut oil
• ▢ ¼ cup pine nuts
• ▢ ½ teaspoon cinnamon powder
• ▢ A dash of freshly grated black pepper
• ▢ 1 ½ teaspoons salt
• ▢ A dash of chili flakes
• ▢ 2 tablespoons pomegranate molasses

For the Sealant Ingredients:

• ▢ ¼ cup water
• ▢ ¼ cup flour

Instructions

 

Prepare the Filling

• Toast the Pine Nuts: Add 4 tablespoons of canola oil to a pan and place it over medium heat. Sauté the pine nuts until they turn a beautiful golden color. Remove them promptly with a slotted spoon and set aside.
• Brown the Lamb: Using the exact same oil left in the pan, add the minced lamb. Cook over medium heat, breaking it up with a spoon, until it is well browned (about 7 to 8 minutes).
• Cook Down with Spices: Stir in the onions, salt, chili flakes, cinnamon powder, and black pepper. Mix well to combine all ingredients, then reduce the heat to very low. Cover the pan with a lid and let the mixture cook down for 5 to 7 minutes until the onions are soft.
• Finish and Cool: Pour in the pomegranate molasses. Give it one final, thorough stir to fully incorporate it into the meat. Remove the pan from the heat and set the filling aside to cool down completely before rolling.

Assemble

• Mix the Sealant: Whisk your flour and water together in a small bowl to create your pastry glue, then set it aside.
• Prep the Wrapper: Lay down one spring roll sheet at a time on a clean plate. Dip your index finger into the flour glue and lightly wet all the edges of the pastry sheet.
• Fill and Roll: Place 1 ½ tablespoons of the cooled lamb filling near the bottom edge of the pastry sheet. Roll the pastry upward tightly over the filling exactly once. Tuck both the left and right sides inward toward the center, then continue rolling upward until you reach the top edge. Press gently to seal it shut.
• Repeat this process for the remaining wrappers.

Fry and Serve

• Heat your frying oil in a deep fryer or deep pot to an adequate frying temperature.
• Fry the rolls carefully in small batches so you don't overcrowd the pot. Cook until they turn a crisp, even golden color.
• Remove them with a slotted spoon and drain on paper towels. Serve hot and enjoy!

Video

Notes

 

 

 

 

 

Tried this recipe?Let us know how it was!