Moroccan Cigars Recipe
Lamb | Barberries | Tzatziki
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Ingredients
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Filling and Sauce
Method
Preparation and Cooking
Prepare the Filling
In a large skillet over medium heat, sauté the chopped onion in olive oil until translucent. Add garlic, ground lamb, cumin, cinnamon, paprika, salt, and black pepper. Cook until the lamb is browned and cooked through. Stir in the barberries and mix well. Remove from heat and let cool slightly.
Assemble the Cigars
Preheat the oven to 375°F (190°C). On a clean surface, lay one sheet of phyllo dough and brush with olive oil. Place another sheet on top and brush again. Cut the sheets into long strips (about 4 inches wide). Place a tablespoon of the filling at one end of the strip. Fold the sides over the filling and roll up tightly to make a cigar shape. Repeat with remaining phyllo and filling.
Bake the Cigars
Place the cigars on a baking sheet lined with parchment paper. Brush the tops with olive oil. Bake in the preheated oven for 20-25 minutes, or until golden and crispy.
Prepare the Tzatziki
While the cigars are baking, prepare the tzatziki sauce. In a bowl, mix together 1 cup of Greek yogurt, 1 cucumber (finely grated and drained), 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 clove of garlic (minced), and salt to taste. Chill until ready to serve.