Preparation

Traditional cigar-shaped pastries typically rely on phyllo or spring roll wrappers, but plantains offer something those paper-thin sheets never could: structural integrity that crisps while contributing its own caramelized sweetness. The result is a handheld fusion that needs no dipping sauce.

Construction Technique

1. Slice each plantain lengthwise into thin strips (about 1/8-inch thick). You should get 6-8 strips per plantain.
2. Microwave the strips for 30 seconds to make them pliable without cooking them through.
3. In a bowl, combine the merguez meat (removed from casings), harissa, feta, mint, and cumin. Mix gently to avoid making the mixture tough.
4. Take one plantain strip and place a tablespoon of the meat mixture at one end.
5. Roll tightly like a cigar, tucking in the sides as you go. Secure the end with a toothpick.
6. Brush each cigar with beaten egg—this acts as glue and promotes browning.
7. Preheat air fryer to 380°F (193°C).
8. Spray the cigars with cooking oil and arrange in a single layer, not touching.
9. Air fry for 14 minutes, turning halfway through, until the plantain is deeply caramelized and the meat is cooked through.
10. Let rest for 3 minutes before removing toothpicks. The plantain will firm up as it cools slightly.

Flavor Notes

The plantain's natural sugars caramelize in the hot air, creating a sweet crust that plays against the spicy, savory lamb. The feta adds pockets of creamy salt that melt into the meat, while the mint cuts through the richness.