Spicy Cigars Recipes

MOROCCAN MEAT CIGARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
• Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
• Bake in preheated oven until lightly browned, about 25 minutes.

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.

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.