Moroccan Spicy Beef Cigars
Fried or baked, this crunchy Moroccan meat filled filo-dough cigar has a little spicy kick and is a favorite among appetizers.
Servings: 30 cigars
Ingredients
- 1/2 lb filo dough 1/2 box
Filling:
- 1 lb ground beef instead of beef chunks
- 1/2 lb *beef liver sliced and kashered (*optional: if you prefer not to use liver, then increase the ground beef to 1-1/2 lbs instead of 1lb)
- 1/2 cup olive oil alternate to 1/2 cup beef fat
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp cumin
- ½ tsp salt
- 5 cloves of garlic
- 1 egg white slightly beaten to seal
- oil for brushing filo (and frying)
Instructions
Mixture (filling) instructions:
- To kasher liver: Heavily salt the liver on both sides and broil it on the second highest shelf in over for 5 minutes on each side. Remove and thoroughly rinse.
- In a large skillet, add the liver, ground beef, garlic and 1/3 cup olive oil and brown at medium heat. Remove from heat and place in food processor. Pulse until the mixture has a consistency between ground beef and a paste.
- Place the mixture back in the skillet, add the paprika, cumin, cayenne pepper and salt and cook at low temperature until liquid is reduced.
Cigar assembly instructions:
- In the meantime, cut the filo dough sheets into 3 rectangles approximately 5 inches by 10 inches.
- Brush each strip with oil, spread one teaspoon of mixture along the width of one end. Fold in the sides and then roll up the mixture into a cigar shape. Seal the end by brushing a little egg-white.
Baking method:
- Place the prepared cigars on parchment paper (or on a greased baking pan) and bake them in a preheated oven at 350 degrees for about 20 minutes, turning them over for an additional 10 minutes or until golden. Serve hot or at room temperature.
Frying method:
- In a large skillet, add 1/2" oil at medium heat. Carefully place the cigars in the hot oil and fry on each side until evenly golden brown. Remove from heat and place on absorbent paper or rack. Serve hot or at room temperature.
Notes
French: (CIGARES PIQUANTS)
I've modernized this recipe (to speed the process and make it a little healthier) by using ground beef (instead of whole beef, and replacing the 1/2 cup beef fat with 1/3 cup olive oil.)
Traditional recipe:
To kosher liver: Salt the liver on both sides, broil it for 5 minutes on each side.
Instructions:
Cut the beef in chunks, put it in a saucepan with the beef fat and the liver. Cover the meats with water and cook them at low temperature until total absorption of the liquid. Grind the meats together in a meat grinder or blender. Put the mixture back in the saucepan, add the spices and salt and "dry" them at low temperature.
Cut the beef in chunks, put it in a saucepan with the beef fat and the liver. Cover the meats with water and cook them at low temperature until total absorption of the liquid. Grind the meats together in a meat grinder or blender. Put the mixture back in the saucepan, add the spices and salt and "dry" them at low temperature.