Moroccan Meat Cigars Recipe

Moroccan Meat Cigars are light snacks, served best with humus. Learn how to make/prepare Moroccan Meat Cigars by following this easy recipe.
Moroccan Meat Cigars Recipe
Difficulty Average
Recipe Type Non Veg.
Serves 4
Calories Per Serving 460
  • 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)
How to make Moroccan Meat Cigars:
  • 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.