Moroccan Meat Cigars
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

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.