Moroccan Cigars

These 'cigars' are for eating, not smoking. Like most Moroccan food, this is aromatic with spices. This can be used for mezze.

• 1 medium onion, chopped
• 1/3 cup olive oil
• 1 pound ground beef/lamb
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon black pepper
• 1/2 cup chopped parsley
• 5 eggs
• 1 pound filo pastry
• 6 ounces melted butter

METHOD

Preheat oven to 300° F.

To make filling: Cook onion in olive oil until soft. Add beef or lamb, crushing with a fork. Add seasonings and spices. Cook 10 to 15 minutes, stirring with a wooden spoon, until meat is well cooked and lump-free. Add parsley.

Lightly beat eggs in a bowl and pour over meat. Cook for 1 to 2 minutes, stirring, until egg mixture sets to creamy consistency. Add more spices and seasonings, if desired. Allow filling to cool. Cut each sheet of filo pastry into three equal-size rectangles. Place one on top of the other and cover with a damp dish 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 the filling, and roll into a cigar shape. Repeat with other rectangles. Place cigars side by side on a greased baking sheet. Brush with melted butter and bake for 25 to 30 minutes until the cigars are golden.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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