Moroccan Cigars
1 medium onion, finely chopped
1/3 cup olive oil
15 ounces lean ground beef or lamb
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
Ground pepper
1/2 cup chopped fresh parsley or cilantro
Crushed red pepper flakes to taste
5 eggs
1 lb. phyllo dough
6 ounces margarine, melted
Preheat oven to 300°F.
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 to 2 minutes, stirring, until egg mixture sets to creamy consistency. Add more spices and seasonings, if desired and allow to cool.
Assembly:
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 margarine.
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.
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