Moroccan & North African

MOROCCAN LAMB CIGARS

Make crispy Moroccan Lamb Cigars filled with spiced lamb, cranberries, fresh herbs and a touch of our Cinnamon Ground. A golden, bite-sized appetizer perfect for sharing!

1 h Total time

32 Servings

Watch the video

Ingredients

For the filling:

500 g ground lamb
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tbsp merguez seasoning
1/4 cup dried cranberries, chopped (or currants)
1/2 tsp Cinnamon Ground A Spice Affair
1/4 cup chopped fresh mint and basil
Zest of 1/2 lemon

For the cigars:

16 sheets phyllo pastry
2 egg whites
Olive oil, for brushing

Preparation

1

Preheat the oven

Preheat the oven to 350°F (175°C) and line a baking sheet.
2

Cook the filling

Heat the oil over medium-low heat. Add the onion and cook until soft and golden. Add the garlic and cook until fragrant, about 30 seconds. Increase the heat, then add the lamb and cranberries, breaking the lamb apart until cooked.

Add the Cinnamon Ground A Spice Affair and merguez seasoning and continue cooking until the juices evaporate. Remove from heat, stir in the mint, basil and lemon zest, and let cool.
3

Cut the phyllo

Place a phyllo sheet on your work surface, keeping the rest covered with a damp towel. Cut the sheet widthwise for longer cigars or lengthwise for shorter ones.
4

Roll the cigars

Lightly brush the edges with egg white. Spoon 2 tbsp of the lamb mixture along the bottom edge, fold over a couple of times, then fold in the sides and roll tightly. Place on the prepared baking sheet and repeat with the remaining phyllo and filling.
5

Bake

Brush the cigars with oil and bake for 10 to 12 minutes, until golden brown. Enjoy!