Moroccan cigars with mint & tahini sauce

Big thanks to all the Jewish Moroccans for this one! Let’s get rollin’!Moroccan cigars

Here’s the video:

Moroccan CigarsMoroccan Cigars with Mint & Tahini Sauce

RECIPE: http://bit.ly/jewlish_cigars

Posted by Jewlishious on Monday, May 23, 2016

Ingredients (30 cigars)

For the cigars

1 lb ground beef/lamb

1 small onion, chopped

salt and pepper to taste

2 tsp. cinnamon

1/4 tsp. ground nutmeg

1/4 ground ginger

16 oz. filo dough (450 grams)

oil for frying (optional)

For the tahini & mint dipping sauce

1/2 cup packed mint leaves – leave out the bitter stems

1/2 cup tahini paste

1 lemon

4 cubes ice

salt and pepper to taste

1 clove garlic (optional)

1/3 cup olive oil

Directions

Preheat oven to 300F / 150C

Heat olive oil in a pan and add chopped onions. Cook until starting to soften. Add the meat and the spices. Cook the meat until it’s completely browned, with no red remaining. Break the meat bits with a fork (this is important).

Cut the filo dough in half lengthwise so you have long sheets instead of one. Brush 3 of the edges with olive oil so it sticks when you roll it. Place about a teaspoon amount of meat on one of the short ends. Roll the pastry about 1/3 of the way, then fold in the sides and continue rolling a tight cigar. You can brush the finished cigar with olive oil again to make the it’s sealed.

Place the cigars on a baking tray and bake for 30 minutes. After the 30 mins, you can leave them baking for longer and roll them around so they become browned on all sides. Or you can deep fry them. Highly recommended! Make sure not to fry them for too long or in too hot of oil. They continue cooking and browning even after you remove them from the oil.

For the sauce, add everything to a blender and let the blender do what it does best. The best thing about this sauce is that you can change the proportions, or mess with it in any way possible- it’ll always turn out incredibly flavorful.

tahini mint sauce