Moroccan Meat Cigars

The king of all moroccan appetizers!

Cigars are a special treat that are mostly seen during holidays or celebrations such as weddings or bar mitsvahs. They are an ultra crispy, bite size meat filled delicacy that is loved by all!!

These incredible treats feature a blend of spices and seasonings all encased in a crispy golden pastry. Perfect for entertaining or as a 'next-level' snack, these meat cigars will transport your taste buds straight to the streets of Morocco.

I decided to purposely try them out now because of their triangle shape, very in season! Also, how easy it is to fry them up fresh right before the mishte! And who doesn’t like a good crunchy on the outside, soft on the inside, meat goody on the day of Purim!?

Filling:

- 5 shallots, minced

- 3 tbsp oil

- 1 lb minced beef

- 1 bay leaf

- 1 tsp paprika

- 1/2 tsp cumin

- 1/2 tsp garlic powder

- Salt and pepper

- 1/2 lemon, juiced

- 2 tsp brown sugar

- Sriracha, optional

DIRECTIONS:

1. Heat oil in a pan on medium high heat. Saute shallots until translucent. Add meat and break down using a wooden spatula.

2. When almost fully cooked, reduce heat to low and add all spices and seasoning. Mix and turn off. Do not overcook meat.

3. Transfer filling to a food processor fitted with the S blade. Pulse for a couple of seconds just to break down the meat in smaller pieces. Set aside filling.

Shaping:

• oil

• 1 egg, beaten

• brick sheets

DIRECTIONS:

Prepare a bowl of oil and a bowl with a beaten egg.

For cigars:

1. Cut your brick sheets in 4 equal parts (just like a pizza). Take one part and brush with light coat of oil.

2. Take about a tbsp of filling and place at the bottom of the circle part, shaping a log. Fold sides over then roll.

3. In order to seal, brush egg on tip then close. Set aside on a parchment paper.

For triangles:

1. Separate brick sheet in 6 stripes. The 2 outer ones will not be used so do not make them thick.

2. Take one stripe and brush oil. Fill a corner and start folding in a triangle shape, and refold on itself.

3. At the tip, use egg to seal. Set aside.

AT THIS POINT YOU CAN STOP AND FREEZE ON A TRAY (then transfer in a ziploc bag) THEN RESUME TO FRY WHENEVER YOU ARE READY.

To fry:

Heat about 1/2 inch of oil in a pot. Fry each cigar or pastel in oil. Note that the meat is already fully cooked and only looking for a golden outside, so do not over fry!

Serve hot straight out of the pan!

Enjoy,

Guila