MOROCCAN CIGARS

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Moroccan Cigars image

This is a recipe from a friend of mine-web name is FootsieBear. I would add red pepper flakes and replace parsley with cilantro-serve with Harissa Dip.

Provided by Diana Adcock

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, finely chopped
1/3 cup olive oil
15 ounces lean ground beef or 15 ounces lamb
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
ground pepper
1/2 cup chopped fresh parsley
5 eggs
1 lb phyllo pastry
6 ounces butter, melted

Steps:

  • Preheat oven to 300 F.
  • To make filling: cook onion in the olive oil until soft.
  • Add beef or lamb, crushing it with a fork.
  • Add seasonings and spices.
  • Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free.
  • Add parsley.
  • Lightly beat the eggs in a bowl and pour over the meat.
  • Cook for 1-2 min, stirring, until egg mixture sets to creamy consistency.
  • Add more spices and seasonings, if desired and allow to cool.
  • (I would add red pepper flakes) Cut each sheet of phyllo pastry into three equal-sized rectangles.
  • Place one on top of the other and cover with a damp towel.
  • Brush one of the rectangles lightly with melted butter.
  • Place a teaspoon of filling along one of the short edges.
  • Tuck the edge and ends of pastry around filling, and roll into a cigar shape.
  • Repeat with other rectangles.
  • Fry in hot oil to brown on all sides, drain and place in warm oven.
  • Repeat and serve with Harissa Dip.

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