Moroccan Cigars
- 7 phyllo sheets
- 500 grams ground beef
- 1 onion, chopped
- 2 bay leaves
- ½ teaspoons allspice
- ½ head of garlic, peeled and finely minced
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vinegar
- 1 or more teaspoons cayenne pepper or harissa (cigars should be spicy)
- 3 tablespoons parsley, finely chopped
- 3 tablespoons coriander, finely chopped
- 2-3 tablespoons of flour diluted in a bit of water for keeping the cigars closed
Fry onion in a bit of olive oil until just beginning to brown, add the garlic and fry for a few seconds while mixing. Add the ground meat and using a fork break the clumps, frying until brown. Add the bay leaves and 1/2 cup water and simmer until all the water evaporates. Make sure there is no moisture left because this makes the cigars mushy. Mix often so the meat does not burn. Add the remainder of the spices, vinegar and chopped herbs and cook for another 5 minutes. Mix well and set aside to cool. The meat filling should be heavily spiced as once it is deep fried the flavors are not as strong.
Cut each phyllo sheet into 4 equal pieces, to form a small rectangle (about 13cm width and 20cm height). Using your hands squash a small portion of meat into a cigar shape, a bit smaller than the width of the dough (about 10cm). Place meat on one end of the phyllo, fold sides over slightly, about 1/2-1 cm on each side and roll the meat in the dough until the end. Keep the dough in place by using the flour paste. I made about 20-30 cigars this way. I wish I counted exactly but they were disappearing fast. The length of the final cigars should be about 10-12 cm.
Deep fry the cigars in oil until golden brown. Remove and drain on paper towels. Eat immediately otherwise it turns mushy. Although I did not try, perhaps brushing the cigars in oil and baking on high would be a less oily alternative to deep frying.
In a bowl combine the ground meat, parsley, coriander and mix, omitting the onion. Form several flat meatballs with the mixture, place in pot and add enough water to cover the balls. Add the bay leaves and salt and cook for 45-1 hour. Drain and cool. Combine with the rest of the spices and the vinegar. Heat a skillet and sauté the meat for 10-15 minutes. When cool enough to handle place 2 tablespoons of filling in a phyllo dough and roll.
