Meat Cigars with Ras-el-hanout
Ingredients
- 400 gGround beef 15% fat (fresh)
- 12 pcPhyllo dough (sheets)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 1 pcEgg (whole)
- 1 tspRas el hanout
- 1 pinchCinnamon powder
- 20 gFlat-leaf parsley (chopped)
- 20 gFresh cilantro (chopped)
- 150 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 12 pcBrick pastry sheets (whole or cut in half)
Method
A golden, brittle pastry shell that crumbles at the first bite. The beef filling is juicy and breathes the warm notes of ras-el-hanout and cinnamon.
- 1
Finely chop the onion and mince the garlic cloves. In a pan with a drizzle of oil, sweat the onion until translucent, without browning.
- 2
Add the ground beef. Increase the heat to sear the meat and get a light browning. Mash with a spatula to avoid large chunks.
- 3
Stir in the ras-el-hanout, cinnamon, salt, and pepper. Let the spices toast for a minute to release their essential oils. Add the chopped parsley and cilantro off the heat.
- 4
Once the filling has cooled slightly, add the whole egg. Mix vigorously to bind everything together, which will allow the filling to stay compact after cooking.
- 5
Place a strip of filling on the edge of a brick pastry sheet. Fold the sides towards the center and roll tightly to form a regular cylinder. Seal the edge with a little water.
- 6
Heat the sunflower oil in a pan. Place the cigars and brown them on all sides until they are golden and very crispy.
Frequently asked questions
How do you get this dish right?
- Ensure the filling is dry before rolling, otherwise the pastry will tear.
- Don't roll too tightly at the start to allow steam to escape without bursting the cigar.
- Place the cigars on absorbent paper immediately after frying to maintain the crunch.
How long does this dish keep?
Consume immediately for maximum crunch. Keeps for 24h in the fridge; reheat in a hot oven to dry the pastry, never in the microwave.
