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Moroccan cigars of phyllo dough

Moroccan cigars of phyllo dough

The Moroccan cigars are delicious appetizers (to be proposed as a main course) spicy taste and crunchy. The cigars have a delicious and tasty stuffing made of flesh, cinnamon, pepper, ginger and eggs, all wrapped in phyllo dough, the latter of Middle Eastern origin. The ingredients of phyllo dough are flour, oil, water and salt, and its extremely thin, means that once cooked is extremely light and crisp. The phyllo dough and a very delicate dough that dries quickly, so that, once opened, should be consumed within a few days. for 15 pieces melted butter to taste Cinnamon powder 1 teaspoon Beef (beef) or lamb 500 gr onions 1/2 Pasta 5 sheets phyllo ground pepper to taste 2 handfuls fresh parsley Salt to taste 2 eggs 1 small piece ginger Preparation Cut the onion ( 1). In a large skillet and sauté the onion until it will be transparent (2). Add meat and fry until golden sara (3). Stir in the cinnamon (4), a bit 'of freshly ground pepper and grated ginger (5). Beat the eggs in a separate bowl. Incorporatele meat (6) and mix well until they are well mixed and the mixture will be creamy. Put the meat aside in a bowl, add the finely chopped parsley, stir and let cool. Preheat oven to 150 º. Prepare cigars: Cut sheets of phyllo dough in three (7) thus obtaining three rectangles of similar size. Brush the surface of one of them with melted butter (8), place a spoonful of filling on one end of the rectangle of phyllo dough, fold the edges of the long (10) and rolled the cigar on the same s brushing the outside with melted butter (11). Formed all the cigars and place on a tray lined with baking paper (12). Cook the cigars in a hot oven for 45 minutes or until they are browned on both sides.

The Moroccan cigars are delicious appetizers (to be proposed as a main course) spicy taste and crunchy. The cigars have a delicious and tasty stuffing made of flesh, cinnamon, pepper, ginger and eggs, all wrapped in phyllo dough, the latter of Middle Eastern origin. The ingredients of phyllo dough are flour, oil, water and salt, and its extremely thin, means that once cooked is extremely light and crisp. The phyllo dough and a very delicate dough that dries quickly, so that, once opened, should be consumed within a few days. for 15 pieces melted butter to taste Cinnamon powder 1 teaspoon Beef (beef) or lamb 500 gr onions 1/2 Pasta 5 sheets phyllo ground pepper to taste 2 handfuls fresh parsley Salt to taste 2 eggs 1 small piece ginger Preparation Cut the onion ( 1). In a large skillet and sauté the onion until it will be transparent (2). Add meat and fry until golden sara (3). Stir in the cinnamon (4), a bit 'of freshly ground pepper and grated ginger (5). Beat the eggs in a separate bowl. Incorporatele meat (6) and mix well until they are well mixed and the mixture will be creamy. Put the meat aside in a bowl, add the finely chopped parsley, stir and let cool. Preheat oven to 150 º. Prepare cigars: Cut sheets of phyllo dough in three (7) thus obtaining three rectangles of similar size. Brush the surface of one of them with melted butter (8), place a spoonful of filling on one end of the rectangle of phyllo dough, fold the edges of the long (10) and rolled the cigar on the same s brushing the outside with melted butter (11). Formed all the cigars and place on a tray lined with baking paper (12). Cook the cigars in a hot oven for 45 minutes or until they are browned on both sides.