Moroccan Cigars

Recipe by Diana Adcock
READY IN: 35mins




  • Preheat oven to 300 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 10-15 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 1-2 min, stirring, until egg mixture sets to creamy consistency.
  • Add more spices and seasonings, if desired and allow to cool.
  • (I would add red pepper flakes) Cut each sheet of phyllo pastry into three equal-sized rectangles.
  • Place one on top of the other and cover with a damp 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 filling, and roll into a cigar shape.
  • Repeat with other rectangles.
  • Fry in hot oil to brown on all sides, drain and place in warm oven.
  • Repeat and serve with Harissa Dip.