Moroccan Veal-Stuffed Cigars
These Moroccan cigars are stuffed with veal which have a great combination of warm spices and heat wrapped in a crisp, golden phyllo exterior. These are great served as an hors devours or as a main dish.
Ingredients
- 1 lb veal ground
- 1/4 lb fat ground from veal or lamb
- 1 tsp salt
- 1 tsp cumin
- 1 tsp paprika
- 1 cup parsley chopped
- 1 cup cilantro chopped
- 1 onion chopped
- 1/3 cup olive oil
- 4 eggs
- 2 tsp cinnamon
- 1 box Filo pastry dough
- 1 cup olive or vegetable oil for frying
- 1 cup confectioner's sugar to sprinkle
- 1 tsp cinnamon to sprinkle
Instructions
- In a large saucepan at medium heat, fry veal, fat, salt, cumin, paprika, parsley, cilantro, and onion in 1/3 cup olive oil. Stir to avoid lumps. Reduce mixture.
- Add 2 teaspoons of cinnamon and slowly mix in eggs until they are set. Remove the saucepan from the heat. Set aside to cool.
- Cut Filo dough sheets in 6"-8" squares.
- Scoop 1 tablespoon of mixture and place in center of Filo dough square.
- Fold each side 1" towards the center, then roll up like a cigar.
- In a large mixing bowl, combine the Confectioner's sugar with 1 teaspoon of cinnamon and set aside.
- Pour 1 cup of oil into frying pan and turn to low-medium heat.
- Slowly place cigars in hot oil and rotate to give cigars an even golden-brown color.
- Remove from pan and place on paper towel to absorb oil.
- In a small bowl, mix confectioner's sugar and cinnamon and sprinkle over cigars while still hot.
- Serve warm or at room temperature.
Notes
(SWEET MEEGA CIGARS), Briouat