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Moroccan Beef Cigars

Beef Cigars

These are made with purchased phyllo dough. Make them as spicy as you like.

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

Keywords: beef, cigars, spring rolls

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