Moroccan Cigars
Beef, phyllo pastry and parsley come together in this meze, fragrant with cinnamon and allspice and baked in the oven. Serve with harissa dip.
35 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 5 min · 35 min total
- medium
- 1
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.
- 2
Add seasonings and spices. Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free.
- 3
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.
- 4
Add more spices and seasonings, if desired and allow to cool. Cut each sheet of phyllo pastry into three equal-sized rectangles.
- 5
Place one on top of the other and cover with a damp towel. Brush one of the rectangles lightly with melted butter.
- 6
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.
- 7
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
