Moroccancigars Recipes
MOROCCAN MEAT CIGARS
This goes great with hummus on the side!
Provided by r1v
Categories Appetizers and Snacks Wraps and Rolls
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 60.4 g, Cholesterol 37 mg, Fat 14.9 g, Fiber 2.6 g, Protein 19 g, SaturatedFat 4.5 g, Sodium 620 mg, Sugar 0.9 g
MOROCCAN CIGARS
This is a recipe from a friend of mine-web name is FootsieBear. I would add red pepper flakes and replace parsley with cilantro-serve with Harissa Dip.
Provided by Diana Adcock
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 F.
- To make filling: cook onion in the olive oil until soft.
- Add beef or lamb, crushing it with a fork.
- Add seasonings and spices.
- Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free.
- Add parsley.
- Lightly beat the eggs in a bowl and pour over the meat.
- Cook for 1-2 min, stirring, until egg mixture sets to creamy consistency.
- Add more spices and seasonings, if desired and allow to cool.
- (I would add red pepper flakes) Cut each sheet of phyllo pastry into three equal-sized rectangles.
- Place one on top of the other and cover with a damp towel.
- Brush one of the rectangles lightly with melted butter.
- Place a teaspoon of filling along one of the short edges.
- Tuck the edge and ends of pastry around filling, and roll into a cigar shape.
- Repeat with other rectangles.
- Fry in hot oil to brown on all sides, drain and place in warm oven.
- Repeat and serve with Harissa Dip.
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MOROCCAN FOOD: 10 AMAZING DISHES YOU MUST TRY IN MOROCCO
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- Tagine. Morocco’s defining national dish is tagine and it’s one of my favorite Moroccan dishes. Tagine is a clay cooking pot with a conical top, and it’s also the dish that is cooked in said pot.
- Couscous. Couscous is another common Moroccan dish. It’s typically served with meat or vegetables, and like tagine it comes in a number of varieties. Berbers usually put in raisins and serve with a bowl of buttermilk.
- Moroccan mint tea. Mhhhm, mint tea… Guys, I’m telling you: You can’t visit Morocco without trying the deliciously sweet mint tea – it’s practically the national drink.
- Fresh seafood. Morocco’s position by the coast means there are lots of fresh fish. Sardines represent more than 62% of the Moroccan fish catch, but anchovies, prawns and mackerel are also common at the fish markets and on the menu cards.
- Vegetarian food. We’ve talked a lot about meat, but fear not vegetarians and vegans of the world. Morocco may be known for its (ah-mazing) slow-cooked meat and kebabs, but it’s also famous for its veggie dishes.
- Moroccan sweats and cakes. Moroccans have a serious sweet tooth and if the sugary, delicious cakes weren’t enough, they often come with a glass of hot, sweet mint tea.
- Baba ganoush and hummus. Baba ganoush is cooked eggplant mixed with tahini, olive oil, garlic, cumin and black olives, and it’s a common side dish typically served with bread.
- Moroccan mixed salad. Salads in Morocco are different to what you would expect and generally served with lots of bread. The vegetables are either raw or cooked, hot or cold, flavoured by herbs and spices, and served with a main course such as grills, tagine or couscous.
- Dates and figs. So, one big thing. If you go to Morocco, you’re going to see dates for really cheap, everywhere. I’m a total sucker for dates both fresh or in cooking.
- Shish kebab. The tasty Moroccan kebabs, also known as brochettes, are found on almost every street corner. The chicken, lamb, or beef kebabs are rubbed in salt and spices, then grilled over charcoal fire.
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