Moroccan Meat Cigars (Briouats)

Ingredients

• 2 tbspfresh parsley (finely chopped)
• 12 sheetswarka dough (or phyllo/spring roll wrappers)
• 1 largeegg (beaten, for sealing)
• 2 cupsvegetable oil (for frying)
• 500 gground beef or lamb
• 1 mediumyellow onion (finely chopped)
• 2 wholegarlic cloves (minced)
• 1 tbspextra virgin olive oil
• 1 tspras el hanout
• 0.5 tspground cinnamon
• 1 tspsweet paprika
• 1 tspsalt
• 0.5 tspblack pepper
• 2 tbspfresh cilantro (finely chopped)

Instructions

1. 1

   In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5 minutes until soft and translucent.

2. 2

   Add the ground meat and minced garlic to the skillet. Cook, breaking the meat apart with a wooden spoon, until fully browned and no pink remains.

3. 3

   Stir in the ras el hanout, ground cinnamon, paprika, salt, and black pepper. Cook for another 2 minutes until fragrant.

4. 4

   Remove the skillet from the heat. Stir in the fresh cilantro and parsley. Let the meat mixture cool completely (drain any excess liquid or fat to prevent soggy pastries).

5. 5

   Whisk the egg in a small bowl to use as an egg wash for sealing the pastries.

6. 6

   Place a sheet of warka dough, phyllo dough, or a spring roll wrapper on a clean surface. Place 1 to 2 tablespoons of the cooled meat filling near the bottom edge.

7. 7

   Fold the bottom edge over the filling, fold in the left and right sides to enclose the filling, and roll tightly upward into a cigar shape. Brush the top edge with a little egg wash to seal it.

8. 8

   To cook, heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat. Fry the cigars in batches for 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides. (Alternatively, brush with oil and bake at 400°F/200°C for 15-20 minutes).

9. 9

   Transfer the cooked cigars to a plate lined with paper towels to drain excess oil. Serve hot.