Sunday, August 14, 2016

How to make Meat Cigars


  • 1 teaspoon olive oil 
  • 1/2 pound lean ground beef 
  • 1/2 cup canned crushed tomatoes drained 
  • 1/4 teaspoon ground cinnamon 
  •  1/4 teaspoon ground cumin 
  •  1/8 teaspoon paprika 
  •  1/8 teaspoon ground allspice 
  •  1 (16 ounce) package phyllo dough cooking oil spray


  • 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.

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