Moroccan Cigars
Crispy, golden, and bursting with warm, aromatic spices, Moroccan Cigars are the ultimate crowd-pleaser for appetizers or party snacks. These delectable finger foods feature a savory filling of perfectly seasoned ground beef infused with cumin, cinnamon, and paprika, combined with fresh parsley and cilantro for a fragrant herbal kick. Wrapped snugly in delicate phyllo pastry and fried to crunchy perfection, they offer an irresistible contrast of textures. Whether you’re hosting a gathering or simply craving a flavorful treat, these Moroccan Cigars are quick to prepare, taking just 40 minutes from start to finish. Serve them hot with a side of spicy harissa or cool tzatziki for dipping, and watch them disappear in no time! Perfect for lovers of global cuisine, these handheld delights bring a taste of Morocco straight to your table.
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 large eggs, beaten
- 12 phyllo pastry sheets
- 500 milliliters vegetable oil (for frying)
- 2 tablespoons water (for sealing pastry)
Instructions
In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant.
Stir in the cumin, cinnamon, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to coat the beef evenly with the spices.
Remove the skillet from heat and stir in the chopped parsley and cilantro. Allow the mixture to cool to room temperature.
Once the beef mixture has cooled, mix in the beaten egg to help bind the filling together.
Prepare the phyllo pastry sheets by cutting each sheet into long rectangles, approximately 10x30 cm (4x12 inches). Keep the sheets covered with a damp towel to prevent them from drying out.
Take a phyllo strip and place a heaping tablespoon of the beef filling near one end. Fold the sides inward and roll tightly to form a cigar shape.
Seal the edge of the pastry with a small dab of water to ensure it stays closed. Repeat with the remaining filling and phyllo sheets.
In a deep frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot (about 175°C or 350°F), fry the cigars in batches until golden brown and crispy, about 3-4 minutes per batch.
Transfer the fried Moroccan Cigars to a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite dipping sauce, such as harissa or tzatziki.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
