Start by preparing your Muhammara dip (a lightly spicy Lebanese mixture made of grilled red peppers, chili and nuts)

When ready to assemble your cigars, preheat your oven to 200c. Unroll a packet of filo pastry (6 sheets) and cover with a clean, damp tea towel to keep them from drying out.

Remove two sheets, and place one on top of the other on your kitchen counter, with the short end facing you. Using scissors, cut in two, lengthwise (so you end up with two long double rectangles – each of which will be used to make a cigar).

Brush a little oil all over one of the sets of sheets and then 5cm/2inches from the end on your side distribute a few tablespoons of the dip into a sausage shape along the width of the sheet, leaving a centimetre on either side. Now add a sprinkling of cheese (crumbled feta, fresh goat’s cheese, ricotta, etc.) and then start rolling up your cigar from the end closest to you, tucking in the filling nice and snugly. Halfway through rolling tuck in the edges a bit. Continue rolling till you get nearly to the end. Dab your finger in a little water and run along the edge of the filo sheet to seal up the cigar. Place on an oiled cooking sheet. 

Continue with the other sheets till you have finished (makes 6 cigars). Brush the tops of the cigars with olive oil and sprinkle on ground sumac and sesame seeds. 

Bake for 25-30 minutes till golden brown and cooked through.

Serve as a starter along with a rocket salad and a tahini yoghurt dip.

Omit the cheese for a vegan version.