Moroccan Spiced Lamb Cigars

Ingredients

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste Salt and pepper to taste
• 12 sheets of phyllo pastry 12 sheets of phyllo pastry
• 1/4 cup melted butter 1/4 cup melted butter
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 10g)
• Carbohydrates: 24g (Sugar: 1g)
• Protein: 18g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
3. 3.
   Stir in the ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper (if using), salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat and let the mixture cool.
4. 4.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
5. 5.
   Lay one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have a stack of 4 sheets.
6. 6.
   Cut the phyllo pastry stack into 3 equal strips lengthwise.
7. 7.
   Place a spoonful of the lamb mixture at the bottom of each strip. Fold the sides over the filling and roll tightly, resembling a cigar shape. Repeat with the remaining phyllo pastry and lamb mixture.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the cigars in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
9. 9.
   Transfer the fried cigars to the prepared baking sheet and bake for an additional 5-7 minutes to ensure they are cooked through.
10. 10.
    Serve the Moroccan Spiced Lamb Cigars hot, accompanied by a dipping sauce of your choice.

Treat your ingredients with care...

• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working with them to prevent them from drying out and becoming brittle.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the lamb mixture.
• Serve the Moroccan Spiced Lamb Cigars with a cooling yogurt and cucumber dip for a refreshing contrast.
• If you prefer a lighter version, you can bake the cigars instead of frying them. Brush them with melted butter and bake at 180°C (350°F) for 15-20 minutes, or until golden brown.

Serving advice

Serve the Moroccan Spiced Lamb Cigars as an appetizer at your next gathering or as part of a Moroccan-themed dinner. They pair well with a fresh salad or a side of couscous.

Presentation advice

Arrange the Moroccan Spiced Lamb Cigars on a platter, garnished with fresh herbs such as parsley or mint. Serve them alongside the dipping sauce for an inviting and visually appealing presentation.