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Moroccan Phyllo Cigars

17/11/2023

Moroccan cigars, also known as “briouats,” are a much-appreciated traditional dish made with phyllo pastry and a filling that can be either sweet or savory. For this recipe, I will opt for a savory version with a ground meat filling, which is very common. However, you may also find variations with chicken, vegetables, or even a sweet version with almonds and honey.

Ingredients

  • 10 sheets of phyllo pastry
  • 300 gr of ground meat (beef or lamb)
  • 1 medium onion, finely chopped
  • 2 tablespoons of chopped fresh parsley
  • 2 tablespoons of chopped fresh coriander
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 1/2 teaspoon of ground cinnamon
  • Salt and pepper to taste
  • Oil for frying
  • 1 egg (to seal the cigars)

Preparation

  1. In a pan, heat the olive oil and sauté the chopped onion until it becomes translucent.
  2. Add the ground meat to the onion and cook until the meat is well browned, crumbling it with a wooden spoon.
  3. Add the parsley, coriander, paprika, cumin, cinnamon, and season with salt and pepper. Mix well and cook for another 5 minutes.
  4. Remove the pan from the heat and let the meat mixture cool down.
  5. Take one sheet of phyllo pastry and cut it in half to get two rectangles. Keep the sheets you are not using covered with a damp cloth to prevent them from drying out.
  6. Place a spoonful of filling on the side nearest to you of a phyllo rectangle, leaving an empty edge on the sides.
  7. Fold the side edges towards the center to encapsulate the filling and start rolling the cigar, from the side near you towards the opposite side, forming a long cylinder.
  8. Use a bit of beaten egg to seal the end of the phyllo, so that the cigar does not open during cooking.
  9. Repeat the process until all the filling and phyllo pastry has been used.
  10. Heat plenty of oil in a pan and fry the cigars over medium-high heat until they are golden and crispy.
  11. Drain them on paper towels to remove excess oil.

Curiosity

In traditional Morocco, cigars are often served during Ramadan or on festive occasions, accompanied by mint tea. Phyllo pastry, thin and versatile, is a fundamental element in Middle Eastern and North African cuisine and is used in a vast array of preparations, both sweet and savory.

You can accompany the Moroccan cigars with a yogurt and mint sauce or a spicy sauce of your choice, to add a refreshing or spicy touch to the dish.

Moroccan Phyllo Cigars