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    You are in: Home / Recipes / Moroccan Cigars Recipe
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    Moroccan Cigars

    Moroccan Cigars. Photo by Tulip-Fairy

    1/2 Photos of Moroccan Cigars

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    Dib's's Note:

    This is a recipe from a friend of mine-web name is FootsieBear. I would add red pepper flakes and replace parsley with cilantro-serve with Harissa Dip.

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    Units: US | Metric


    1. 1
      Preheat oven to 300 F.
    2. 2
      To make filling: cook onion in the olive oil until soft.
    3. 3
      Add beef or lamb, crushing it with a fork.
    4. 4
      Add seasonings and spices.
    5. 5
      Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free.
    6. 6
      Add parsley.
    7. 7
      Lightly beat the eggs in a bowl and pour over the meat.
    8. 8
      Cook for 1-2 min, stirring, until egg mixture sets to creamy consistency.
    9. 9
      Add more spices and seasonings, if desired and allow to cool.
    10. 10
      (I would add red pepper flakes) Cut each sheet of phyllo pastry into three equal-sized rectangles.
    11. 11
      Place one on top of the other and cover with a damp towel.
    12. 12
      Brush one of the rectangles lightly with melted butter.
    13. 13
      Place a teaspoon of filling along one of the short edges.
    14. 14
      Tuck the edge and ends of pastry around filling, and roll into a cigar shape.
    15. 15
      Repeat with other rectangles.
    16. 16
      Fry in hot oil to brown on all sides, drain and place in warm oven.
    17. 17
      Repeat and serve with Harissa Dip.

    Ratings & Reviews:

    • on September 16, 2013


      Tasty, although did find the filling a little dry. Will experiment with adding a few extras next time. Working with filo - I'm from the UK :) - for the first time was much easier than I expected!

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    • on June 23, 2010


      Very good. My whole family loved this recipe so we'll definitely be making it again. My only prep notes are that it took me a long time to prepare this dish (closer to 45 min or an hour)... BUT! It could have been because I'm not experienced with phillo dough and it was certainly worth the time investment. Oh! I also baked them as one reviewer suggested. Very good but not as crispy. Will make again!

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    • on May 16, 2010


      I made these for dinner and they were a hit! I made the filling yesterday and today when I went to fill them I realized that I must have been distracted as I used only half of the meat called for (ground turkey though instead of lamb) in the recipe. Despite the snafu the cigars were yummy - though mine were short and stubby like Tulip-Fairy mentions below. These are really easy and would be a great addition to any meal/party. I found this recipe in "The New Book of Middle Eastern Food" by Claudia Roden and baked them instead of frying as the cookbook recommends.

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    Read All Reviews (4)


    Nutritional Facts for Moroccan Cigars

    Serving Size: 1 (379 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1101.6
    Calories from Fat 687
    Total Fat 76.3 g
    Saturated Fat 32.3 g
    Cholesterol 425.4 mg
    Sodium 956.8 mg
    Total Carbohydrate 64.5 g
    Dietary Fiber 3.4 g
    Sugars 1.9 g
    Protein 38.2 g

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