Meat Cigars with Ras-el-hanout

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.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 958
• Protein: 37 g
• Carbs: 67 g
• Fat: 59 g

Ingredients

• 400 g Ground beef 15% fat ( fresh )
• 12 piece Phyllo dough ( sheets )
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 1 piece Egg ( whole )
• 1 tsp Ras el hanout
• 1 pinch Cinnamon powder
• 20 g Flat-leaf parsley ( chopped )
• 20 g Fresh cilantro ( chopped )
• 150 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 12 piece Brick pastry sheets ( whole or cut in half )

Instructions

1. Aromatics preparation

   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. Searing the meat

   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. Seasoning

   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. Binding the filling

   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. Shaping

   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. Final cooking

   Heat the sunflower oil in a pan. Place the cigars and brown them on all sides until they are golden and very crispy.

Chef's tips

• 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.

Storage

Consume immediately for maximum crunch. Keeps for 24h in the fridge; reheat in a hot oven to dry the pastry, never in the microwave.