Moroccan Cigars – 3 Ways

regular morrocan

Moroccan Pastilles

Ingredients:

2 pounds Ground meat
½ cup water
6-7 bay leaves
Salt
Pepper
1 teaspoon mace
1 teaspoon nutmeg
1 teaspoon turmeric
½ cup oil
Juice of 1 lemon
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, 4 – 5 bay leaves, salt, pepper, mace, nutmeg and turmeric. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with 2 bay leaves, oil and lemon juice. Once fully ground and combined, form the meat into small flat balls. Refrigerate the balls until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet.
Triangle Fold

Using scissors, divide the sheets length wise into 2” strips. Place one of the meat balls at the base of the dough strip. Fold the dough, alternating angles, until the entire strip is used, and the pastille is shaped like a triangle. Repeat this process with the rest of the meat. Once all the meat has been used, place the triangle pastilles on a baking sheet, and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or room temperature.

Cigar

Spicy Moroccan Pastilles

Ingredients:

2 pounds ground meat
½ cup water
6-7 bay leaves
½ cup oil
2 heads of garlic
1 heaping teaspoon cumin
1 heaping teaspoon paprika
1 heaping teaspoon salt
2-3 hot chilies
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, 4 – 5 bay leaves, salt, cumin, paprika and hot chilies. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with 2 bay leaves, oil and garlic. Once fully ground and combined, form the meat into small flat cigars. Refrigerate the cigars until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet. Using scissors, divide the sheets length wise into 3” strips. Place one of the meat cigars at the base of the dough strip. Fold the sides into the centre, and then roll up the length of the dough, creating a cigar look. Repeat this process with the rest of the meat. Once all of the meat has been used, place the cigar pastilles on a baking sheet and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or at room temperature.

Sweet Chicken

Sweet Chicken Moroccan Pastilles

Ingredients:

2 pounds ground chicken
1 onion
1 heaping teaspoon sugar
¾ teaspoon cinnamon
¾ teaspoon salt
¾ teaspoon pepper
½ cup slivered almonds
½ cup raisins (optional)
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, onion, sugar, cinnamon, salt and pepper. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with the almonds and raisins. Once fully ground and combined, form the meat into small flat balls. Refrigerate the balls until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet. Using scissors, divide the sheets length wise into 2” strips. Place one of the meat balls at the base of the dough strip. Fold the dough, alternating angles, until the entire strip is used, and the pastille is shaped like a triangle. Repeat this process with the rest of the meat. Once all the meat has been used, place the triangle pastilles on a baking sheet, and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or room temperature.

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