200 g goat cream cheese
70 g finely chopped dried figs
70 g finely chopped dried tomatoes
1 finely chopped garlic clove
1 tsp dried mint leaves
1 tbsp Harrisa paste
2 tbsp chopped pistachios
salt, freshly ground black pepper
250 g yufka dough triangles (ca 27 x 27 x 26 cm, oriental food store), alternatively filo pastry sheets
8 tbsp olive oil
finely chopped pistachio, sesame and black cumin seeds
1 carrot (100 gr)
3 organic oranges
2 full tsp brown cane sugar
¼ tsp ground cinnamon
¼ tsp ground cumin
1 finely chopped red chili
Mix the goat cream cheese, chopped figs, tomatoes, garlic, mint, Harissa-paste and pistachios and blend until it is a smooth paste. Season with salt and pepper; preheat the oven to 220°C CircoTherm®.
Spread the dough triangles and brush them with olive oil. Place a full tablespoon of the filling on the bottom of the triangle and spread it a bit. Fold the corners of the triangle to the centre and start rolling the triangle all the way up to the top. Place it with the tip downwards on a baking tray with parchment paper.
Brush the dough rolls with the rest of the olive oil and sprinkle with pistachios, sesame and black cumin. Bake golden-brown on tray level 3 for 12-15 minutes.
For the dip: Peel and grate the carrots. Wash the orange in hot water, dry it and peel it with a zester. Squeeze all three oranges. Boil up juice, carrot rasps, sugar, cinnamon and cumin for ten minutes at setting No. 7. Season with a pinch of salt and add finely chopped chili and orange zests.
Remove the hot cigars from the oven and serve immediately with the dip.