Moroccan Cigars

Name: Moroccan Cigars
Cuisine: Moroccan
Ingredients: 180 g (6 oz) butter, melted; ½ teaspoon allspice; ¼ teaspoon ginger; Salt and pepper; Salt and pepper; Pinch of cayenne or, more optionally, a bunch of parsley, finely chopped, or a bunch of fresh coriander, finely chopped (or both); Pinch of cayenne or, more optionally, a bunch of parsley, finely chopped, or a bunch of fresh coriander, finely chopped (or both); Pinch of cayenne or, more optionally, a bunch of parsley, finely chopped, or a bunch of fresh coriander, finely chopped (or both); 5 eggs; 1 medium onion, finely chopped; 4 tablespoons oil; 750 g (1½ lb) lean minced beef or lamb; 750 g (1½ lb) lean minced beef or lamb; 2 teaspoons cinnamon

Preparation info

Difficulty
Medium

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

These are called briouats in Morocco, where they are made with paper-thin pancakes called ouarka, but fila makes an easy and perfect substitute. They are elegant party fare that you can make by the hundred (perhaps with the help of your children) and keep uncooked in the freezer. In Morocco they are fried but it is much easier and just as good to bake them.

The most useful filling is meat. For 500 g (1 lb) fila, prepare the following minced meat filling:

Ingredients

Africa
Morocco
Mediterranean
Pie

Ingredients

Method