Moroccan Spiced Meat Cigars

• 1 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste
• 1 package phyllo dough, thawed
• 1/2 cup melted butter
• Optional: 1 egg beaten for egg wash

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a bowl, combine ground beef, cumin, coriander, smoked paprika, cayenne, onion, garlic, parsley, cilantro, and season with salt and pepper. Mix well.
3. 3 Unroll phyllo dough and cover with a damp towel to prevent drying out.
4. 4 Brush a phyllo sheet with melted butter. Fold into thirds lengthwise.
5. 5 Place a heaping teaspoon of meat mixture at the bottom end. Roll up tightly, folding in the sides.
6. 6 Place seam side down on a baking sheet. Repeat with remaining dough and filling.
7. 7 Brush each cigar lightly with beaten egg if desired for extra shine.
8. 8 Bake for 20-25 minutes or until golden brown.
9. 9 Let cool slightly before serving.

Nutrition

Tips

• Keep phyllo dough covered while working to prevent it from drying out.
• For a vegetarian option, substitute ground beef with cooked lentils or a plant-based ground meat.
• These can be made ahead and reheated before serving.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Serving Suggestions

• Serve with a cooling cucumber yogurt sauce.
• Pair with a fresh tomato and cucumber salad.

FAQ