Name: Moroccan Meat Cigars
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 teaspoon; Lean ground beef - ½ pound; Canned crushed tomatoes, drained - ½ cup; Ground cinnamon - ¼ teaspoon; Ground cumin - ¼ teaspoon; Paprika - ⅛ teaspoon; Ground allspice - ⅛ teaspoon; Phyllo dough - 1 (16 ounce) package; Cooking oil spray - 1 (16 ounce) package

Ingredients for - Moroccan Meat Cigars

1. Olive oil 1 teaspoon

2. Lean ground beef ½ pound

3. Canned crushed tomatoes, drained ½ cup

4. Ground cinnamon ¼ teaspoon

5. Ground cumin ¼ teaspoon

6. Paprika ⅛ teaspoon

7. Ground allspice ⅛ teaspoon

8. Phyllo dough 1 (16 ounce) package

9. Cooking oil spray 1 (16 ounce) package

How to cook deliciously - Moroccan Meat Cigars

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2 . Stage

Heat olive oil in a 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.

3 . Stage

Remove one phyllo sheet from the package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut phyllo sheet into two 14x9-inch rectangles; spray one rectangle with cooking spray, place the other rectangle on top and spray again with oil. Place a generous teaspoon of meat filling near the narrow end of dough. Fold dough over meat, fold in the sides of dough, and roll into a cigar-shaped tube. Repeat until meat filling has been rolled up. Arrange phyllo cigars on the prepared baking sheet.

4 . Stage

Bake in preheated oven until lightly browned, about 25 minutes.