Moroccan Meat Cigars

Cigares a la Viande 



(Available at Bel Air Foods)

  •  2 medium onion
  • 3-4 tbsp oil (plus more to brush the filo)
  • 500g (1lb) lean minced beef
  • salt and pepper
  • 1 1/2 cinnamon
  • 1/2 ginger
  • 1/4 tsp nutmeg
  • pinch of cayenne (optional)
  • juice 1/2-1 lemon
  • 4 tbsp finely chopped flat leaf parsley or coriander
  • 250g filo pastry
Fry the onions in oil til soft, add the meat, crush and brown, then add all the seasonings except the parsley. Stir well, pour in ab.out 1 cup of water, cover and cook slowly for about half an hour until tender and most of the water has evaporated, Blend in a food processor until smooth then add the parsley.
Cut the filo sheets into quarters, pile on top of each other and cover with a damp towel while you work. Brush the top piece with oil. Take a walnut size piece of meat and roll into a sausage shape. Place along the short end of the filo piece and then roll up like a cigarette, turning in the ends about a third of the way along. Continue until all the meat has filled all the filo (I found the amounts matched almost perfectly).
Brush the tops with oil and bake at 325 degrees for about 1/2 hour until golden and crispy. Serve hot.
From Claudia Roden’s The Book of Jewish Food
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