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MOROCCAN CIGARS
The fillings are spread on half leaves of philo dough, then the edges of the philo are folded over and the dough is rolled up into a cigar shape. The edges are sealed with egg white or a mix of flour and water. The cigars are then fried in deep oil for 2 minutes until they turn golden. As a starter, serve 6-8 cigars per person.
Meat Filling:
1 onion, chopped
1 Tbsp oil
6 oz ground meat
1 tsp chopped parsley
1/4 tsp cumin
Pinch of cinnamon
Salt and pepper to taste
Fry onion in oil, and then add meat and seasonings. May use finely chopped goose liver, etc.
Potato Filling:
1 onion, chopped
1 Tbsp vegetable oil
5 oz boiled potatoes, mashed
Salt, white pepper and nutmeg to taste
Fry onion in oil, the mix well with mashed potatoes and seasonings.
Cheese Filling:
4 oz grated cheese
Fresh mint leaves
Put cheese and two mint leaves in cigar before you roll it up.
See Borekas for additional filling options |
