Moroccan Cigars is a True Delicacy Appetizer
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INGREDIENTS
2 Tbsp. sweet paprika
1 Tbsp. cayenne pepper
1 tsp. salt
2 Tbsp. cumin
12 garlic cloves
20oz. ground beef
2 bunches fresh Italian parsley
1 paclage phyllo dough
1 extra packet of phyllo dough incase the first one comes out dry, (it happens)
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How to make
Rinse and drain the parsley, chop small and set aside.
Add to a bowl all other ingredients, mix well.
Transfer all ingredients to a food processor, except the parsley, add the meat and grind to a soft paste.
Now you can mix in the chopped parsley.
This is the meat that I like to use, and I leave it at room tempreture for 30 minutes befor the food process step.
Fill up a small with water and set it next to you.
Take out one phyllo dough and cut it in a half, it shouls be 3” wide and 10-12” long.
Scoop out one Tbsp. of the meat mixture and ad it to the phyllo dough, shape it like a thin log along the phyllo dough. Fold in the two sides to make sure that no meat leaks out and start rolling it into a small log/cigar.
Set all the cigars on a baking pan, brush a little vegetable oilon top and cover the pan with a clean towel to help keep it from drying out.
When all the cigars are ready folded, heat up some vegetable oil(do not use olive oil for this frying).
Use two wood spatulas to hold the cigarto keep it closed tight and fry it while holding for 10 seconds.
Once the cigar starts turning brown, you can remove the wood spatula and turn the cigar to the other side, this will happen in about a minute.
Chek this picture to see how to hold the cigars while frying.
Add two or three cigars at the time, so that you can control the frying.
Take out the ready cigars and place on a paper towel.
Serve warm, crispy, this cigars are tasty, and melt in the mouth!
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