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Moroccan Meat Cigars
Moroccan Meat Cigars
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Moroccan spiced beef rolls in crispy phyllo pastry, perfect for entertaining with a side of creamy hummus.
Ingredients:
  • cooking oil spray
  • 1 teaspoon olive oil
  • 0.5 pound lean ground beef
  • 0.5 cup canned crushed tomatoes, drained
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground cumin
  • 0.125 teaspoon paprika
  • 0.125 teaspoon ground allspice
  • 1 (16 ounce) package phyllo dough
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.
  • In a skillet over medium-high heat, sizzle olive oil till glistening. Brown ground beef until no longer pink; discard excess fat. Stir in tomatoes, cinnamon, cumin, paprika, and allspice. Simmer on medium heat until slightly thickened, approximately 10 minutes.
  • Take one phyllo sheet from the package and cover the remaining sheets with a clean cloth. Cut the phyllo sheet into two 14x9-inch rectangles on a flat work surface. Spray one rectangle with cooking spray, place the other rectangle on top, and spray with oil. Place a generous teaspoon of meat filling near the narrow end of the dough. Fold the dough over the meat, fold in the sides, and roll into a cigar shape. Repeat until all the meat filling is rolled up. Arrange the phyllo cigars on the baking sheet.
  • Bake until perfectly golden in preheated oven for about 25 minutes.

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