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| Moroccan Cigars |
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| Heat olive oil in a frying pan, add the ground beef, spices and garlic. Keep on a low flame and simmer while chopping with a spatula so that the meat becomes very fine in texture. Continue frying and chopping until there are no juices left and all the meat is of very fine texture. Store bought cigar leaves usually come in packages of 24. Moroccan cigars should be no larger than 4" long with a diameter of only 1/2". Place 1 1/2 T of the meat mixture 1" above the bottom of a leaf. Fold the bottom of the leaf over the meat tucking it all into a nice little line. Fold the sides of the leaf inwards to make a 4" long cigar and roll very tightly. Seal the end with brush dipped in egg. Set aside onto a clean plate and fill the rest of the leaves. Cover with a damp towel while the oil is heating. Do not let dry out! Heat deep frying oil until very hot. Fry the cigars until golden brown. Drain on paper towels. Serve hot! NOTES; These are very commonly eaten with Moroccan meals. Like eggrolls they are best served hot and fresh. Great for parties!! Usually makes about 24. |
| Moroccan Cigar leaves ( thawed ) 1 T olive oil 1/2 pound fresh ground beef ( 1/4 kilo ) 1 t paprika 2 t chili powder 1 t cumin 1/2 t crushed garlic 1 egg ( for sealing ) Oil for deep frying |