Moroccan Meat Cigars

Read Reviews (30)

"This goes great with hummus on the side!" — r1v

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
Bake in preheated oven until lightly browned, about 25 minutes.

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Reviews More Reviews

Most Helpful Positive Review

Jan 07, 2010

I make these at least once a week coz my husband keeps asking for them all the time. I do the folowing changes: 1- before adding the ground beef to the skillet I add 1/4 cup chopped onion and stir them in the EVO until golden brown then I add the ground beef. 2- I use fresh chopped roma tomato instead of crushed tomatoes . 3- I add back pepper + clove of garlic and dried parsley just right before turning the heat off. 4- I brush them with real melted butter

—monjfr

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Most Helpful Critical Review

Sep 14, 2009

I made these tonight for dinner and followed the recipe exactly. My husband and I both thought they were a little bland. This isn't a difficult recipe and I think worth another try. Next time I will add salt and include a dipping sauce of some type. Surprisingly with the variety of spices, the "cigar" itself is bland. I also think brushing the phyllo with butter would add more flavor.

—Beckycooks

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37 Ratings

Jul 28, 2009

This was decent. I would definitely let it 'meld' overnight. I tried it immediately after I made it and almost tossed it out right then and there. It was soooo bland. I added some cayenne and left it until morning. After you wrap it up in some really buttery phyllo, it is much better. No 'tang' or salt at all, which is a little strange to get used to. But all in all, not bad. I think I would definitely want a dipping sauce. But not hummus.

—Nobody'sGirl

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Jul 20, 2009

These are so delicious! I have to admit, I have never tried a beef or meat recipe using these particular spices before, so I was hesitant to make it. But I am so glad I did. The flavours were wonderfully fragrant while it simmered and the taste, all the flavours complimented each other perfectly! I did leave out the paprika cause I had none but added some cayenne pepper instead. I also brushed my phyllo dough with melted butter cause I didn't have cooking spray. So it had a buttery flavour to it as well. I probably used double the amount of filling in my cigars, but that's just personal preference. I did not dip these in anything, I ate them plain. They would make impressive appetizers at parties or just great for snacking on as a finger food. Thanks for sharing!

—Roxanne J.R.

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Aug 05, 2010

We liked these appys a lot, although I did ramp up the spices a bit. I also used butter instead of cooking spray and brushed the tops with butter. They have a unique flavor and are an interesting addition to an all appetizer party. I made them ahead, froze them, and baked them without defrosting. Excellent!

—cookin'mama

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Aug 07, 2009

My husband is going to love these... Now i just need to find a side to go with them. After trying the original recipe, I decided to add onion to the ground pork (it's what i had) and it gave it that little extra zing. Tried them with hummus, but i'm probably going to whip up a yogurt sauce for these. Glad i took a chance!

—sise

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Jul 29, 2009

These were AWESOME!!!!!! I use jerk seasoning instead of all the different spices (they look pretty much the same) and made them bigger to serve for the main course at dinner. I will be making these again and again!!!!

—Kiele Briscoe

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Apr 01, 2010

I made a spicy moroccan inspired dipping sauce with the remaining crushed tomatoes. I used 1/2 cup crushed tomatoes, 2 tablespoon plain yogurt, 1 clove garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 2 tablespoons freshly squeezed lemon juice, Salt and freshly ground black pepper to taste. I put it all in the food processor until smooth. It went very well with the meal. I also added onions and garlic to the meat as someone suggested and used butter instead of oil to coat the tops of the cigars. Served with saffron rice, this meal was satisfying and impressive.

—fireflyrebel

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Nutrition

Calories
460 kcal
23%

Carbohydrates
60.4 g
19%

Cholesterol
37 mg
12%

Fat
14.9 g
23%

Fiber
2.6 g
10%

Protein
19 g
38%

Sodium
620 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Moroccan Meat Cigars

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 460
Calories from Fat: 134

% Daily Value *
Total Fat 14.9g 23 %
Saturated Fat 4.5g 23 %
Cholesterol 37mg 12 %
Sodium 620mg 25 %
** Potassium 277mg 8 %
Total Carbohydrates 60.4g 19 %
Dietary Fiber 2.6g 10 %
Protein 19g 38 %
** Sugars 0.9g
Vitamin A 2 %
Vitamin C 5 %
Calcium 4 %
Iron 50 %
** Thiamin 64 %
** Niacin 82 %
** Vitamin B6 12 %
** Magnesium 11 %
** Folate 58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.