Easy Moroccan Cigars
Fear is the force that stunts my creativity most in the kitchen, and I suspect I am not alone in this. I can go to a restaurant and eat beautiful food and think "Wow, I'd love to make that." But when I'm alone in my kitchen I become "scared" of ruining it, or how it might come out, or the wasting of food.
That's always been my reservation with Phyllo Dough. Any time I've wanted to attack it, fear has gotten the best of me and I've backed away. One day I stumbled upon an article that mentioned that wonton wrappers are similar to Phyllo Dough and I knew I finally had to attack one of my favorite foods: Moroccan Cigars.
These are SUPER easy to make and beyond delicious. I made about 25 of them for 6 people, and the minute they came out of the oven I knew I had to make another 25. At the end of the night, there were 2 left. My husband ate them before I could put them away.
Makes about 25 cigars
1 pound ground lamb
2 tablespoons cumin
2 teaspoons coriander
1 teaspoon cinnamon
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 package wonton wrappers
1. Preheat oven to 425°F
2. Add the lamb to a large frying pan and set the flame to a medium heat. Use the back of a spoon or a potato masher to separate the lamb into small pieces. Allow the fat to render from the lamb.
3. After about 2 minutes the fat should render and the pan will appear greased. Once you visibly see this grease, raise the heat to medium-high and brown the meat. Add the spices and mix well to coat the lamb. Cook until the lamb is no longer pink.
4. Transfer the lamb to a small bowl. You can store this in the fridge for up to 3 days, or in the freezer for up to 2 weeks.
5. Prepare a small bowl of lukewarm water near your workspace.
6. Assemble the cigars by placing a small amount of lamb mixture at the edge of the wonton wrapper closest to you. Use your hands to arrange the lamb in a straight line, parallel to the edge of the wrapper, breaking up any large bits of lamb as you go. Make sure not to overstuff the wrapper, as it can rip.
7. Dip your finger in the water and run the water over the edges of the wrapper.
8. Gently fold the wrapper over the lamb and continue to roll until you form a cigar shape. Transfer to a greased baking sheet and repeat with the remaining lamb.
9. Once all the cigars are formed, spray them generously with oil, taking care to coat them evenly.
10. Transfer the baking sheet to the preheated oven and bake until browned and crispy, about 30 minutes, flipping the cigars halfway to ensure even baking.
11. Optionally: drizzle with tahini