Moroccan cigars

Name: Moroccan cigars
Yield: Makes about 20
Cuisine: Moroccan
Ingredients: ½ tsp ground cinnamon, plus extra for dusting; 1 tsp ground cumin; Salt and freshly ground black pepper; 150 g minced lamb; 1 garlic clove, peeled and crushed; 150 ml beef or lamb stock; 2 medium shallots, peeled, halved and finely chopped; 150-200 g ready-made warka or filo pastry (about 10-15 sheets); 1 tbsp pine nuts, lightly toasted; 1 tbsp raisins, soaked in hot water for an hour; 50-60 g butter, melted caster sugar, for dusting; 2-3 tbsp vegetable or corn oil

Preparation info

Makes about
20

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

I’ve been making these tasty, neat little snacks for years now and serving them as appetisers or canapés with drinks. My chefs used to go nuts when a party ordered these as they take some time and patience to make, though they are well worth the effort. Traditionally warka pastry would be used for this dish, but filo pastry works just as well.