Spicy Cigars Food

MINI CHICKEN CIGARS WITH SWEET AND SOUR DIPPING SAUCE

Steps:

• For the chicken cigars: Preheat oven to 425°F.
• Place chicken in a bowl and mix with spices and parsley. (I actually used my food processor to shred/chop chicken and mix in the spices and it worked nicely--use it to chop the parsley first and then add other ingredients).
• Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each of phyllo over the last buttered sheet to make 4 layers. Cut layered phyllo into 16 rectangles (4 x 4).
• On one end of each of the rectangles, place a heaping tablespoon of chicken filling. Roll up tightly to make mini "cigars". Cut each of these in half and place on a cookie sheet. (They should overlap slightly on the bottom--they will stay together nicely if you press them gently after you place them on the cookie sheet). Butter the tops of each.
• Bake for 10 to 12 minutes, until golden brown.
• Repeat with second half of phyllo sheets and chicken mixture.
• Make the sweet and sour dipping sauce by whisking together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
• Serve either hot or at room temperature with dipping sauce.

MOROCCAN MEAT CIGARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• 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.
• 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.
• Bake in preheated oven until lightly browned, about 25 minutes.

MOROCCAN CIGARS

Steps:

• Preheat oven to 300 F.
• To make filling: cook onion in the olive oil until soft.
• Add beef or lamb, crushing it with a fork.
• Add seasonings and spices.
• Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free.
• Add parsley.
• Lightly beat the eggs in a bowl and pour over the meat.
• Cook for 1-2 min, stirring, until egg mixture sets to creamy consistency.
• Add more spices and seasonings, if desired and allow to cool.
• (I would add red pepper flakes) Cut each sheet of phyllo pastry into three equal-sized rectangles.
• Place one on top of the other and cover with a damp towel.
• Brush one of the rectangles lightly with melted butter.
• Place a teaspoon of filling along one of the short edges.
• Tuck the edge and ends of pastry around filling, and roll into a cigar shape.
• Repeat with other rectangles.
• Fry in hot oil to brown on all sides, drain and place in warm oven.
• Repeat and serve with Harissa Dip.