Spicy Moroccan cigars
Spicy Moroccan Cigars
Source: Lior (Israel)
This is very famous.
We have it in Israel, too, but it’s a
Morrocan original!
Version 1
1/2 pound butter, cut into bits and clarified
14 sheets phyllo pastry, each about 14 inches long
and 12 inches wide, thoroughly defrosted if
frozen
Preheat the oven to Mark 6: 400 degrees F.
Grease 2 baking
sheets with 1 ounce of the butter, using a pastry brush.
Assemble each “cigar” in the following way: Brush one sheet of
phyllo evenly with 3/4 teaspoon of the butter.
Fold the sheet in
half crosswise to make a two-layered rectangle about 12 inches long
and 7 inches wide.
Brush the top with about 1/2 teaspoon of the
butter.
Make a 1-inch-wide fold on the closed side of the pastry
and brush the fold lightly with butter.
Sprinkle a teaspoon or so
of the mixture in an even row along its length, and roll the phyllo
into a tight cylinder, about 1 inch in diameter.
Assemble the remaining sheets of phyllo in the same way.
Gently
transfer the rolls to the baking sheet, and brush the tops lightly
with the rest of the butter.
Bake in the top part of the oven for
about 20 minutes, until the rolls are crisp and a delicate golden
brown.
Then slide them carefully onto a large serving dish.
To serve, cut the rolls into 2-inch lengths and arrange them
attractively on a serving plate.
Version 2 - cigar plus filling
1 medium onion, chopped
1/3 cup olive oil
15 ounces 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
Preheat oven to 300 degrees F.
To make filling: Cook onion in the olive oil until soft.
Add
beef or lamb, crushing it 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 the eggs in a bowl and pour over the meat.
Cook for
1 to 2 minutes, stirring, until egg mixture sets to creamy
consistency.
Add more spices and seasonings, if desired.
Allow the
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.
