Moroccan Beef Cigars
These are made with purchased phyllo dough. Make them as spicy as you like.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: First Courses
Ingredients
Scale
- 3 sheets phyllo dough
- 5oz (150gr) ground beef
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 2 tsp olive oil
- Tomato Sauce:
- 1 cup (8oz, 240gr) tomato sauce
- 1 tsp paprika
- 1 tsp oregano
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- hot sauce to taste
- olive oil for filo
Instructions
- Sauté spices in olive oil for 30 seconds.
- Add shallots, garlic and sauté until tender.
- Add beef and brown, breaking it up as it cooks.
- When done remove from heat and remove any excess fat.
- Remove 1 sheet of pastry and re-wrap the rest. It’s important to keep filo covered at all times or it will dry out.
- Lay the sheet out flat and lightly brush all over with olive oil.
- Cut the sheet in half the long way.
- Spoon 1/6th of the meat mixture onto the narrow end of each strip, 2 inches from the end and leaving an inch on either side.
- Roll filo over, fold the sides in and roll up like a cigar.
- Brush the top and bottom with oil and place on a baking sheet. R
- Repeat with the remaining phyllo sheets and filling, making 6 cigars in all.
- Bake at 400F (200C) for 15 – 20 minutes, until golden brown.
- Tomato Sauce:
- Combine all ingredients in a small saucepan and simmer 5 minutes.
Notes
Phyllo can be re-frozen and / or it keeps well for at least a week in the fridge as long as it is tightly wrapped. It dries out quickly.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 297
- Sugar: 5.8 g
- Sodium: 268.7 mg
- Fat: 12.8 g
- Saturated Fat: 2.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 27.4 g
- Fiber: 4.1 g
- Protein: 20 g
- Cholesterol: 42.4 mg
Keywords: beef, cigars, spring rolls
Find it online: https://thymeforcookingblog.com/2021/10/moroccan-beef-cigars/
