Moroccan Meat Cigars


Try this moroccan meat cigars recipe by recipes expert.


1 teaspoon olive oil
1/2 cup canned grate tomatoes, drained
1/4 teaspoon ground cinnamon
1/2 pound lean ground beef
1/8 teaspoon paprika
1/8 teaspoon ground allspice
1/4 teaspoon ground cumin
1 (16 ounce) package phyllo dough
Cooking oil spray


Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking tray.
Heat olive oil in pan over medium-high flame. Cook ground beef until the pink color goes fades and starts to brown. Drain fat from pan. Put in tomatoes, cumin, paprika, cinnamon, and all spices. Reduce flame to medium and boil until batter somewhat reduces for almost 13 minutes.
Take away one phyllo sheet from package and keep the remaining covered with a spotless cloth until set to use. On a smooth work surface, cut the phyllo sheet into 2 14×9-inch quadrangles. Spray the first half-sheet with cooking oil spray, put the 2nd half on top of it and spray once more with oil. Put an enough teaspoon of the meat batter almost narrowed end of the dough. Fold dough on the top of the beef fold in the sides of the dough, and turn over into a fine tube (cigar) form. Do it again until all the beef has been rolled up. Put cigars on arranged and set baking tray.
Bake in preheated oven until slightly browned, for almost half hour.