Moroccan Meat Cigars The Best Recipes

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Moroccan Meat Cigars

"This is going awesome with hummus on the aspect!"

Ingredients :

1 teaspoon olive oil
half pound lean floor pork
half of cup canned crushed tomatoes, drained
1/4 teaspoon floor cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/eight teaspoon floor allspice
1 (sixteen ounce) bundle phyllo dough
cooking oil spray

Instructions :

Prep :	Cook : 4M	Ready in :

Preheat oven to 350 tiers F (one hundred seventy five tiers C). Lightly grease a baking sheet.
Heat olive oil in skillet over medium-high warmth. Cook floor beef until it loses its crimson color and starts to brown. Drain fats from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer till aggregate reduces barely, about 10 minutes.
Remove one phyllo sheet from package and keep the rest included with a easy cloth until equipped to apply. On a flat work floor, reduce the phyllo sheet into 2 14x9-inch rectangles. Spray the primary half-sheet with cooking spray, place the 2d half of on pinnacle of it and spray once more with oil. Place a beneficiant teaspoon of the beef aggregate close to the narrow give up of the dough. Fold dough over the top of the meat, fold inside the facets of the dough, and roll into a slim tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on organized baking sheet.
Bake in preheated oven until gently browned, about 25 mins.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it evenly, and make smooth-up less difficult.

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