Extra Crispy Moroccan Meat Cigars With Egg Recipe – Moroccan Briouat #recipe #moroccanfood

Moroccan Meat & Egg Cigars: Ground meat cooked in spices wrapped in crispy pastry. These tasty parcels can be eaten as an appetizer, alongside harria soup or enjoyed with mint tea.

A Moroccan friend suggested that I add some green onion to the meat mixture. I tried it and it’s delicious!

1 lb ground beef or lamb
2T olive oil
1/2c finely chopped scallions or spring onions
2 cloves of garlic, minced or grated
2T Mina harissa, plus extra for dipping
2T parsley, chopped
2T cilantro, chopped
1t ground cumin
1t paprika
1/2t ground ginger
1/2t black pepper
1/4t cinnamon
3/4t salt or to taste
3 eggs, beaten

To Assemble:
Spring Roll Wrappers
1 egg, beaten
Vegetable Oil, for frying

Combine ground meat with all listed ingredients except the eggs and olive oil in a large bowl. Gently mix ingredients together until well combined. Heat the olive oil in a skillet and sauté meat mixture, breaking it up with the back of a wooden spoon until nicely browned. Place a lid on the pan for 10 minutes to let the meat cook. Pour off excess fat and add meat to a mixing bowl.

In a non stick skillet, cook eggs over medium heat with a pinch of salt, stirring often until eggs are scrambled. Add eggs into the meat mixture and stir to combine.

Spoon 1T of filling into an egg roll wrapper and fold as seen in the video. Seal with beaten egg and fry in 350 degree oil until golden brown. Serve with lemon wedges and extra harissa.

Today we’re making Ultra crispy Moroccan cigars filled with meat spices and egg to start I add cumin paprika Ginger and black pepper to a pound of ground meat you can use lamb or beef here I add chopped parsley and cilantro before going in with some chopped green onion

You can also use a chopped yellow onion here you’ll just need to sauté it in a bit of olive oil before cooking your meat then I add a few tablespoons of spicy Mina hadisa along with garlic and a pinch of cinnamon it’s common to find meat cigars or briwat also stuffed with

Eggs so we’re scrambling a few eggs and adding them to our ground meat if there’s any liquid left in the meat you can strain it off it’ll help keep your cigars beautifully crisp then it’s time to assemble you can use traditional Moroccan wara pastry or spring roll

Wrappers here add a small amount of filling fold in the sides tightly roll it and seal with a beaten egg fry in oil until golden and crispy serve with extra harisa and enjoy like and follow for more and as always Saha and bonea te