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Moroccan Meat Cigars

by Carolina Gelen
Yield: Makes 12 meat cigars, 3 to 4 servingsPrep: Prep: 30 minutesCook: Cook: 30 minutesTotal: Total: 1 hour
Source: https://carolinagelen.substack.com/p/moroccan-meat-cigars

Ingredients

You have 2 of 15
produce
  • ○lemon wedges(for serving)
  • ○1/4 cuplemon juice(freshly squeezed)
  • ○4shallots(finely chopped)
  • ○1/3 cupraisins(optional but recommended)
  • ✓3garlic(minced)
  • ✓12garlic
protein
  • ○1 poundmeat(80/20 ground beef or ground lamb)
grain
  • ○12 sheetsphyllo pastry
pantry staple
  • ○1/2 teaspoonturmeric(ground)
  • ○1/8 teaspooncinnamon
  • ·black pepper
  • ·3 tablespoonsolive oil(extra-virgin)
  • ○1/4 cupneutral oil
  • ○neutral oil(for frying)
  • ○1/2 cupneutral oil
  • ·salt
  • ○1 teaspoonpaprika(sweet)
  • ○2 teaspoonscumin(ground)

Instructions

  1. Make the toum: In a food processor, countertop blender or using an immersion blender, blend together the garlic, lemon juice, 1/4 cup oil, and a pinch of salt, until smooth. With the blender running, slowly drizzle in the remaining 1/2 cup of oil in a slow, steady stream. You’ll notice the sauce going from a runny consistency, to a thicker, mayonnaise-like consistency. Taste and season with more salt as needed.
  2. Make the filling: In a medium (about 3-quart) saucepan over medium heat, heat the oil. Add the shallots and cook, stirring frequently, for 4 to 5 minutes until translucent and golden, slightly crispy in some spots.
  3. Add the meat to the pan, and cook for about 5 to 7 minutes, until brown in certain spots, raw in other spots.
  4. Add the raisins, garlic, cumin, paprika, turmeric, cinnamon, a big pinch of salt and freshly cracked black pepper. Cook stirring occasionally, until the meat is deeply brown.
  5. Transfer the meat to a medium bowl or plate and set aside to cool to room temperature.
  6. Assemble: Get a clean kitchen towel and place it under running tap water for a few seconds. Squeeze out excess water. You should be left with a damp towel.
  7. Open the phyllo pastry package. We’ll be working with one phyllo pastry sheet at a time, while doing so, make sure to cover the rest of the pastry with the damp towel to prevent it from drying out.
  8. Lay a phyllo sheet on your work surface. Place about 2 tablespoons of the meat mixture on top and start rolling.
  9. Tuck in the sides of the pastry to seal in the meat. Brush a little oil on the ends of the pastry, to seal the pastry on that final roll. You should be left with a cigar-like tube. Set aside on a plate or baking sheet. Repeat with remaining phyllo and meat.

My notes

['You can make them in advance, roll ‘em up and freeze them, then fry them right before serving.', 'For a gluten-free version, use gluten-free egg roll wraps instead of phyllo pastry.', 'For a vegetarian or vegan version, substitute mushrooms for the ground meat.', 'If you dislike raisins, you can use dates, dried tart cherries, or chopped dried apricots.', 'For a baked version, lightly brush the pastry with oil and bake at 375°F until golden and crispy.']