' Le Cuvier - RP20-C Savory Moroccan Cigars

RP20-C Savory Moroccan Cigars

Savory Moroccan Cigars

with the 2011 Cabernet Sauvignon

1 tsp olive oil

½ pound lean ground beef

½ cup canned crushed tomatoes, drained

¼ tsp ground cinnamon

¼ tsp ground cumin

1/8 tsp paprika

1/8 tsp ground allspice

1 package phyllo dough

Dukkah (see attached recipe)

Olive oil cooking spray


Preheat oven to 350

Lightly grease a baking sheet

Heat olive oil in a skillet over med-high heat.  Cook ground beef until it loses its pink color and begins to brown.  Drain fat from the skillet.  Add tomatoes, cinnamon cumin, paprika, & allspice, reduce heat to med & simmer until mixture reduces slightly (about 10 minutes)

Remove on phyllo sheet from the package and keep the rest covered with a damp cloth until ready to use.  On a flat work surface, cut the phyllo sheet into 2 14 x 9 inch rectangles. Spray the first ½ sheet with cooking spray. Place the second sheet on top of it spray again. Place a generous teaspoon of meat near the narrow end of the dough. Sprinkle with dukkah and fold dough over top of the meat , fold in the sides of the dough and roll into a narrow tube(cigar) shape. Repeat until you have used all the meat.  Arrange the cigars on the baking sheet and bake about 25 minutes – until golden brown.


1 cup raw almonds

½ cup sesame seeds

½ cup coriander seeds

¼ cup cumin seeds

1 tsp sea salt

1 tsp black pepper

2 tsp valenica orange peel

½ tsp anise seed or fennel

½ tsp thyme


Combine all ingredients in a food processor and pulse.  The mixture can be fine or coarse depending on use/preference.  Be sure it is dry and crumbly.  Over mixing will turn into a paste

Sotre in an airtight container