Spicy Cigars Recipes

MOROCCAN CIGARS

Steps:

• Preheat oven to 300 F.
• To make filling: cook onion in the olive oil until soft.
• Add beef or lamb, crushing it with a fork.
• Add seasonings and spices.
• Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free.
• Add parsley.
• Lightly beat the eggs in a bowl and pour over the meat.
• Cook for 1-2 min, stirring, until egg mixture sets to creamy consistency.
• Add more spices and seasonings, if desired and allow to cool.
• (I would add red pepper flakes) Cut each sheet of phyllo pastry into three equal-sized rectangles.
• Place one on top of the other and cover with a damp towel.
• Brush one of the rectangles lightly with melted butter.
• Place a teaspoon of filling along one of the short edges.
• Tuck the edge and ends of pastry around filling, and roll into a cigar shape.
• Repeat with other rectangles.
• Fry in hot oil to brown on all sides, drain and place in warm oven.
• Repeat and serve with Harissa Dip.

MINI CHICKEN CIGARS WITH SWEET AND SOUR DIPPING SAUCE

Steps:

• For the chicken cigars: Preheat oven to 425°F.
• Place chicken in a bowl and mix with spices and parsley. (I actually used my food processor to shred/chop chicken and mix in the spices and it worked nicely--use it to chop the parsley first and then add other ingredients).
• Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each of phyllo over the last buttered sheet to make 4 layers. Cut layered phyllo into 16 rectangles (4 x 4).
• On one end of each of the rectangles, place a heaping tablespoon of chicken filling. Roll up tightly to make mini "cigars". Cut each of these in half and place on a cookie sheet. (They should overlap slightly on the bottom--they will stay together nicely if you press them gently after you place them on the cookie sheet). Butter the tops of each.
• Bake for 10 to 12 minutes, until golden brown.
• Repeat with second half of phyllo sheets and chicken mixture.
• Make the sweet and sour dipping sauce by whisking together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
• Serve either hot or at room temperature with dipping sauce.