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My review
Moroccan Meat Cigars
r1v
"This goes great with hummus on the side!"
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Ingredients
servings 460 calsOriginal recipe yields 4 servings (24 cigars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 460 calories; 14.9 g fat; 60.4 g carbohydrates; 19 g protein; 37 mg cholesterol; 620 mg sodium. Full nutrition
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Reviews
Read all reviews 4253 Ratings
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Most helpful positive review
8/28/2009
I make these at least once a week coz my husband keeps asking for them all the time. I do the folowing changes: 1- before adding the ground beef to the skillet I add 1/4 cup chopped onion and st...
Most helpful critical review
8/12/2009
I made these tonight for dinner and followed the recipe exactly. My husband and I both thought they were a little bland. This isn't a difficult recipe and I think worth another try. Next time...
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8/28/2009
I make these at least once a week coz my husband keeps asking for them all the time. I do the folowing changes: 1- before adding the ground beef to the skillet I add 1/4 cup chopped onion and st...
4/1/2010
I made a spicy moroccan inspired dipping sauce with the remaining crushed tomatoes. I used 1/2 cup crushed tomatoes, 2 tablespoon plain yogurt, 1 clove garlic, 1/2 teaspoon ground cumin, 1/2 tea...
7/26/2009
This was decent. I would definitely let it 'meld' overnight. I tried it immediately after I made it and almost tossed it out right then and there. It was soooo bland. I added some cayenne and le...
7/20/2009
These are so delicious! I have to admit, I have never tried a beef or meat recipe using these particular spices before, so I was hesitant to make it. But I am so glad I did. The flavours were wo...
7/28/2009
These were AWESOME!!!!!! I use jerk seasoning instead of all the different spices (they look pretty much the same) and made them bigger to serve for the main course at dinner. I will be making...
8/5/2010
We liked these appys a lot, although I did ramp up the spices a bit. I also used butter instead of cooking spray and brushed the tops with butter. They have a unique flavor and are an interesti...
8/6/2009
My husband is going to love these... Now i just need to find a side to go with them. After trying the original recipe, I decided to add onion to the ground pork (it's what i had) and it gave it...
8/12/2009
I made these tonight for dinner and followed the recipe exactly. My husband and I both thought they were a little bland. This isn't a difficult recipe and I think worth another try. Next time...