Meat Cigars Recipes

Steps:

• First prepare the filling. Heat the oil in a large skillet, and sauté the onion in the oil until softened. Add the meat, spices, salt, and pepper or chili pepper, and cook, crushing the meat with a fork and turning it over, for 5 to 10 minutes, until it changes color. Then stir in the chopped parsley, cilantro, and the beaten eggs, and cook gently for a moment or two, stirring all the time, until the eggs set to a creamy consistency. Let the filling cool. Taste and add more spices and pepper, if you like.
• With large scissors, cut all the sheets of fillo together, without separating them, into 3 strips of about 6 inches × 12 inches, and put the three piles together in one pile so that they do not dry out. Brush the top sheet very lightly with melted butter or oil.
• Put a tablespoon of filling in a line along one of the short ends, about 3/4 inch from the three edges. Roll up like a cigar, folding in the long sides at the halfway point so that the filling does not fall out, then continue to roll, letting the sides unfold so that the cigars appear open.
• Place the rolls side by side on a greased baking tray, brush the tops with melted butter, and bake in a preheated oven at 350°F for 30 minutes, or until golden.
• Serve them hot. You can make them in advance and warm them up.
• variation
• Before serving, dust the rolls first with confectioners' sugar and then with cinnamon.
• These rolls are very nice deep-fried, so if you want to fry a few for an instant snack, do so in medium-hot vegetable oil, turning them over once, until browned, and drain on paper towels.

Steps:

• Marinate the duck meat while you chop the shallots, cherries, & jalapeños. Coarsely chop the duck meat then cook in a frying pan with oil over medium heat until done. Drain, then shred in a food processor. Heat 2 to 4 TB each butter & olive oil in pan. Add shallots, cherries, & jalapeños, cooking until softened. Stir in shredded duck. Add cognac or brandy, cooking until dissolved. Season with salt & pepper. Place an egg roll wrapper on a plate or cutting board. Spread 1 to 2 TB of meat mixture across the bottom. The amount depends on how thick you want the cigars. A thinner cigar is best for an appetizer, so use 1 TB of meat. For a meal, use 2 TB meat. Fold the left side over about 1 inch, then fold the bottom over the filling. Continue to roll to form a cigar shape with one open end & one closed end. Seal with egg wash. Lightly brown in oil in a pan OR spray cigars with cooking spray & bake at 350 for 15 minutes. Serve with salsa.

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.