Moroccan Meat Cigars: A Deliciously Crispy & Flavorful Recipe

Moroccan meat cigars, also known as *briouats* or *sigara*, are a popular and incredibly delicious appetizer or snack found throughout Morocco. These savory pastries are typically filled with a spiced ground meat mixture, wrapped in *warka* pastry (a thin, almost translucent dough similar to phyllo), and then either fried or baked to golden perfection. The result is a crispy, flavorful, and addictive treat that’s perfect for parties, gatherings, or even a satisfying weeknight snack.

This recipe will guide you through the steps of creating authentic and irresistible Moroccan meat cigars at home. We’ll cover everything from preparing the flavorful meat filling to expertly wrapping and cooking the cigars to achieve that perfect crispy texture.

## What are Moroccan Meat Cigars?

Before diving into the recipe, let’s understand what makes Moroccan meat cigars so special. The key elements are:

* **Warka Pastry:** This incredibly thin pastry dough is crucial for achieving the signature crispy texture. While *warka* can be challenging to find outside of Morocco or specialty stores, phyllo dough can be a suitable substitute.
* **Spiced Meat Filling:** The heart of the cigar lies in the flavorful meat filling. A blend of ground meat (typically beef or lamb), onions, garlic, fresh herbs (like parsley and cilantro), and warm Moroccan spices creates a complex and aromatic flavor profile.
* **Shape and Presentation:** The cigars are traditionally rolled into a cylindrical or triangular shape, resembling cigars. This shape not only looks appealing but also helps to ensure even cooking and a satisfying crispy bite.
* **Cooking Method:** While frying is the more traditional method, baking is a healthier alternative that still yields a delicious result.

## Ingredients You’ll Need:

Here’s a comprehensive list of ingredients required for making approximately 20-24 Moroccan meat cigars:

**For the Meat Filling:**

* 500g (1 lb) ground meat (beef, lamb, or a mixture)
* 1 large onion, finely chopped
* 3-4 cloves garlic, minced
* 1/2 cup chopped fresh parsley
* 1/2 cup chopped fresh cilantro
* 1 teaspoon ground cumin
* 1 teaspoon ground ginger
* 1/2 teaspoon turmeric
* 1/4 teaspoon cinnamon
* 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
* Salt and black pepper to taste
* 2 tablespoons olive oil
* 1/4 cup water
* 1 tablespoon lemon juice (optional)

**For Wrapping and Cooking:**

* 1 package (approximately 400g or 14 oz) phyllo dough, thawed according to package instructions
* 1/2 cup melted butter (or a mixture of butter and olive oil)
* 1 egg, beaten (for egg wash – optional)
* Vegetable oil for frying (if frying) or cooking spray (if baking)
* Sesame seeds for garnish (optional)

## Step-by-Step Instructions:

Follow these detailed instructions to create perfect Moroccan meat cigars:

**1. Prepare the Meat Filling:**

* **Sauté the Aromatics:** In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
* **Brown the Meat:** Add the ground meat to the skillet and break it up with a spoon. Cook until the meat is browned, making sure to crumble it well. Drain off any excess fat.
* **Add Spices and Herbs:** Stir in the ground cumin, ginger, turmeric, cinnamon, cayenne pepper (if using), salt, and black pepper. Cook for another minute, allowing the spices to bloom and release their aroma.
* **Simmer the Filling:** Add the chopped parsley, cilantro, and water to the skillet. Stir well to combine. Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, or until the liquid has evaporated and the meat is cooked through. Stir occasionally to prevent sticking.
* **Adjust Seasoning:** Taste the filling and adjust the seasoning with salt and pepper as needed. Add a tablespoon of lemon juice for a touch of brightness, if desired. Remove the skillet from the heat and let the filling cool slightly.

**2. Prepare the Phyllo Dough:**

* **Thaw Properly:** Ensure the phyllo dough is completely thawed according to the package instructions. This is crucial to prevent the dough from tearing.
* **Keep it Moist:** Phyllo dough dries out very quickly, so it’s important to keep it covered while you’re working with it. Unroll the dough and place it on a clean, flat surface. Cover it with a damp kitchen towel to prevent it from drying out.
* **Melt the Butter:** Melt the butter (or butter and olive oil mixture) in a small saucepan or in the microwave. This will be used to brush the phyllo dough and create flaky layers.

**3. Assemble the Cigars:**

* **Prepare Your Workspace:** Have your meat filling, melted butter, phyllo dough, a pastry brush, and a baking sheet (if baking) or a frying pan (if frying) ready.
* **Layer the Phyllo Dough:** Take one sheet of phyllo dough and place it on your work surface. Brush it lightly with the melted butter. Place another sheet of phyllo dough on top and brush it again with butter. Repeat with one or two more layers of phyllo dough (3-4 layers total). This will give the cigars a nice, crispy texture.
* **Cut the Dough:** Using a sharp knife or pizza cutter, cut the layered phyllo dough into long strips, about 3-4 inches wide. The length of the strips will depend on how long you want your cigars to be.
* **Fill the Strips:** Place a spoonful (about 1-2 tablespoons) of the meat filling at one end of each strip, near the edge.
* **Roll the Cigars:** Fold the edge of the dough over the filling to enclose it. Then, fold in the sides of the strip to create a neat, closed edge. Continue rolling the strip tightly to form a cigar shape. Brush the end of the strip with a little beaten egg (if using) or melted butter to help seal it. This is very important to keep the filling inside.
* **Repeat:** Repeat the process with the remaining phyllo dough and meat filling.

**4. Cook the Cigars:**

* **Frying (Traditional Method):**
* Heat about 1 inch of vegetable oil in a large frying pan over medium heat. The oil should be hot enough so that a small piece of phyllo dough sizzles gently when dropped in.
* Carefully place the cigars in the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy.
* Use a slotted spoon to remove the cigars from the oil and place them on a plate lined with paper towels to drain excess oil.
* **Baking (Healthier Option):**
* Preheat your oven to 375°F (190°C).
* Line a baking sheet with parchment paper.
* Place the cigars on the baking sheet, leaving some space between them.
* Brush the cigars with the remaining melted butter or egg wash (if using). Brushing the cigars with melted butter or egg wash ensures they brown properly.
* Bake for about 15-20 minutes, or until golden brown and crispy.

**5. Garnish and Serve:**

* **Garnish (Optional):** Sprinkle the cooked cigars with sesame seeds for added flavor and visual appeal.
* **Serve Immediately:** Serve the Moroccan meat cigars immediately while they are still warm and crispy. They can be enjoyed on their own as an appetizer or snack, or as part of a larger Moroccan feast. They pair well with a variety of dipping sauces, such as yogurt sauce, harissa, or a sweet chili sauce.

## Tips for Success:

* **Thaw Phyllo Dough Properly:** This is crucial to prevent the dough from tearing. Follow the package instructions for thawing.
* **Keep Phyllo Dough Covered:** Phyllo dough dries out quickly, so keep it covered with a damp kitchen towel while you’re working with it.
* **Don’t Overfill the Cigars:** Overfilling the cigars can make them difficult to roll and can cause them to burst open during cooking.
* **Roll Tightly:** Roll the cigars tightly to ensure they hold their shape and cook evenly.
* **Use Fresh Herbs and Spices:** Fresh herbs and spices will add the most flavor to the meat filling.
* **Adjust Seasoning to Your Taste:** Don’t be afraid to adjust the seasoning of the meat filling to your liking. Add more or less of the spices, salt, and pepper as needed.
* **Control the Heat:** When frying, make sure the oil is hot enough so that the cigars cook properly and don’t absorb too much oil. When baking, keep an eye on the cigars to prevent them from burning.
* **Drain Excess Oil:** After frying, drain the cigars on a plate lined with paper towels to remove excess oil.

## Variations and Adaptations:

This recipe is a great starting point, but you can easily customize it to your liking. Here are some variations and adaptations to try:

* **Vegetarian Cigars:** Substitute the ground meat with lentils, chickpeas, or a mixture of vegetables like carrots, zucchini, and peppers. Season with Moroccan spices and herbs as described in the recipe.
* **Chicken or Turkey Cigars:** Use ground chicken or turkey instead of beef or lamb. The cooking time may need to be adjusted slightly.
* **Seafood Cigars:** Fill the cigars with cooked shrimp, scallops, or fish. Add some lemon zest and dill for a fresh, seafood flavor.
* **Cheese Cigars:** Combine ricotta cheese, feta cheese, and grated Parmesan cheese. Add some chopped herbs and spices for flavor.
* **Sweet Cigars:** Fill the cigars with a mixture of chopped nuts, dates, and honey. Sprinkle with cinnamon and powdered sugar after cooking.
* **Spicy Cigars:** Add more cayenne pepper or a chopped chili pepper to the meat filling for a spicier kick. You can also add a spoonful of harissa paste.
* **Add Dried Fruit:** Incorporate chopped dried apricots, raisins, or dates into the meat filling for a touch of sweetness and texture.

## Serving Suggestions:

Moroccan meat cigars are incredibly versatile and can be served in a variety of ways:

* **Appetizer:** Serve them as an appetizer at a party or gathering. Arrange them on a platter with a selection of dipping sauces.
* **Snack:** Enjoy them as a satisfying snack any time of day.
* **Part of a Moroccan Feast:** Include them as part of a larger Moroccan feast, alongside dishes like tagine, couscous, and salads.
* **Light Meal:** Serve them with a side salad for a light and flavorful meal.
* **Lunchbox Treat:** Pack them in a lunchbox for a delicious and portable treat.

## Dipping Sauces:

Here are some dipping sauce suggestions to complement the flavors of Moroccan meat cigars:

* **Yogurt Sauce:** Combine plain yogurt with minced garlic, chopped cilantro, lemon juice, and a pinch of salt.
* **Harissa:** Serve with store-bought or homemade harissa for a spicy kick.
* **Sweet Chili Sauce:** A sweet chili sauce provides a nice contrast to the savory flavors of the cigars.
* **Tahini Sauce:** Mix tahini paste with lemon juice, minced garlic, and water to create a creamy and flavorful tahini sauce.
* **Mint Chutney:** A refreshing mint chutney adds a cool and vibrant flavor.

## Storage Instructions:

* **Cooked Cigars:** Leftover cooked cigars can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.
* **Uncooked Cigars:** Uncooked cigars can be frozen for up to 2 months. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. Bake them directly from frozen, adding a few extra minutes to the cooking time.

## Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and will vary depending on the specific ingredients used and portion sizes.)

* Calories: 150-200 per cigar
* Fat: 10-15g
* Protein: 8-12g
* Carbohydrates: 5-10g

## Conclusion:

Moroccan meat cigars are a delightful and versatile dish that’s perfect for any occasion. With their crispy texture, flavorful meat filling, and aromatic spices, they’re sure to be a hit with your family and friends. So, gather your ingredients, follow these instructions, and enjoy the taste of Morocco in your own kitchen! Experiment with different fillings and dipping sauces to create your own unique versions of this classic Moroccan treat. *Bessaha!* (Enjoy your meal!)