Moroccan Meat Cigars

Moroccan Meat Cigars

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"This goes great with hummus on the side!"

Ingredients {{adjustedServings}} servings 460 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
  3. Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
  4. Bake in preheated oven until lightly browned, about 25 minutes.
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Reviews 31

  1. 39 Ratings


I make these at least once a week coz my husband keeps asking for them all the time. I do the folowing changes: 1- before adding the ground beef to the skillet I add 1/4 cup chopped onion and stir them in the EVO until golden brown then I add the ground beef. 2- I use fresh chopped roma tomato instead of crushed tomatoes . 3- I add back pepper + clove of garlic and dried parsley just right before turning the heat off. 4- I brush them with real melted butter


This was decent. I would definitely let it 'meld' overnight. I tried it immediately after I made it and almost tossed it out right then and there. It was soooo bland. I added some cayenne and left it until morning. After you wrap it up in some really buttery phyllo, it is much better. No 'tang' or salt at all, which is a little strange to get used to. But all in all, not bad. I think I would definitely want a dipping sauce. But not hummus.

Roxanne J.R.

These are so delicious! I have to admit, I have never tried a beef or meat recipe using these particular spices before, so I was hesitant to make it. But I am so glad I did. The flavours were wonderfully fragrant while it simmered and the taste, all the flavours complimented each other perfectly! I did leave out the paprika cause I had none but added some cayenne pepper instead. I also brushed my phyllo dough with melted butter cause I didn't have cooking spray. So it had a buttery flavour to it as well. I probably used double the amount of filling in my cigars, but that's just personal preference. I did not dip these in anything, I ate them plain. They would make impressive appetizers at parties or just great for snacking on as a finger food. Thanks for sharing!