Ground Beef
Moroccan Beef Cigars
Ingredients
- 1 lb Ground Steak
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- ¼ tsp turmeric
- ¼ tsp cinnamon
- Kosher salt and black pepper
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- Thin pastry or spring-roll wrappers
- Neutral oil for frying
Instructions
- 1
Brown beef with onion and garlic over medium-high heat, breaking up the meat.
- 2
Season with cumin, paprika, turmeric, cinnamon, salt and pepper. Cook until fragrant and the mixture is relatively dry.
- 3
Remove from heat. Stir in parsley and cilantro. Cool completely.
- 4
Lay a wrapper flat. Spoon a thin line of filling along one edge.
- 5
Roll tightly into a cigar shape, folding in the sides as you go. Seal the edge with a little water.
- 6
Heat oil to 350°F. Fry cigars in batches until deeply golden and crisp, about 3–4 minutes.
- 7
Drain on paper towels. Serve immediately.
Butcher's Tip
The filling must be completely cool and dry before rolling — any steam will make the wrappers soggy and prone to bursting.
Used in this recipe
Ground Steak
