Moroccan cigars (Morocco)
Thin rolls of dough are stuffed with fragrant and spicy meat. They are cooked in the frying pan or in the oven.
Ingredients for 6-12 people:
For the dough or you can use Tunisian Malsouka/ wonton sheet:
· 250 grams of fine semolina
· 8 tablespoons (125 ml) olive oil
· 125 ml water
For the stuffing:
· 1 medium onion, thinly sliced
· 450 grams of minced lamb
· 4 tablespoons of oil
· 1 tablespoon of cinnamon (optional)
· 1/2 teaspoon of assorted spices
· 1/2 teaspoon dry ginger
· 4 lightly beaten eggs
· 2 tablespoons finely chopped cilantro
· 1 pinch of chili powder
· Oil for frying.
Combine semolina, olive oil and water in a bowl.
Mix and amalgamate to obtain a paste.
The dough should have the consistency of a dense cream. Add water if necessary.
Then let it sit for 1/2 hour.
Heat a thick-bottomed pan 15 centimeters in diameter.
Place a tablespoon of dough in it, spreading it well on the bottom like for crepe
When it has barely started to solidify, turn it over and cook it on the other side.
Continue with all the rest of the dough.
Heat the oil in a frying pan. Add the onion and sauté for about 5 minutes.
Add the meat to the pan, mix well with a wooden fork, and sauté for about 10 minutes. Add the spices and aromatic herbs and salt.
Very gradually add the eggs, mixing constantly. Cook for about 2 minutes until the eggs begin to take consistency. Take off heat and let cool. Adjust the seasoning.
Place 2 tablespoons of stuffing in round dough. Then fold it once on itself, fold the ends and roll it up to obtain a cigar roll
Proceed in the same way with all the other briouat.
Heat the oil in a frying pan, place a few briouat and turn them over so that they are cooked evenly. Let them fry until golden. Around 2 to 4 min
Drain on paper towels, and serve hot.
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