Moroccan Meat Cigars Recipe

• 1 tsp Olive Oil
• ½ pound Lean Beef (ground)
• ½ cup canned Tomatoes (drained and crushed)
• ¼ tsp Cinnamon (ground)
• ¼ tsp Cumin (ground)
• 1/8 tsp Paprika
• 1/8 tsp Allspice (ground)
• 1 (16 ounce) package Phyllo Dough
• Cooking Oil (as required)

• Preheat oven to 350°F (175°C).
• Grease a baking sheet lightly.
• Place a skillet over medium-high heat and add olive oil.
• Add lean beef and cook till it begins to brown.
• Drain the excess fat from the skillet.
• Add tomatoes, cinnamon, cumin, paprika and allspice. Stir well.
• Reduce heat to medium and simmer the mixture till it reduces slightly, say for about 10 minutes.
• Take one phyllo sheet from the package and cut it into 2 14x9-inch rectangles.
• Apply some cooking oil on the first half-sheet and place the second on top of it.
• Apply some more oil over the second sheet.
• Place a heaped teaspoon of the meat mixture near the narrow end of the dough.
• Fold the dough over the meat.
• Fold the sides of the dough and roll it into a narrow tube to form a cigar.
• Repeat with other phyllo sheets till all the meat has been used.
• Arrange the cigars over the baking sheet carefully.
• Bake the cigars for about 25 minutes, till they are lightly browned.
• Serve hot.