Moroccan Lamb Cigars

Adapted from Friday Night Dinners by Bonnie Stern

I like to make these as hors d’oeuvres when I’m feeling fancy. They knock everyone’s socks off! You can also use ground beef or chicken.


  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ¼ tsp cayenne
  • ¼ tsp cinnamon
  • 1 lb ground lamb (or beef or chicken)
  • 1 egg, beaten
  • 1 tbsp honey
  • 1 tsp harissa or hot sauce
  • Salt and pepper
  • 12 sheets phyllo
  • ½ cup olive oil
  • ¾ cup panko or dry breadcrumbs
  • 2 tbsp sesame seeds

Cinnamon Sugar

  • ¼ cup coarse sugar
  • ¼ tsp cinnamon


  1. Heat oil in a large pan over med-high heat. Add onions and garlic and cook for a few minutes. Add cumin, paprika, cayenne and cinnamon and cook for 30 seconds.
  2. Add lamb and cook about 5 minutes. Remove from heat and stir in egg, honey and harissa. Season to taste with salt and pepper. Cool.
  3. Remove phyllo from package just before using. Cut stack of twelve sheet in half crosswise. Cover with plastic wrap and a damp towel so the sheets don’t dry out.
  4. Place oil and breadcrumbs in 2 separate small dishes.
  5. To make cigars, brush 1 piece of phyllo with oil and sprinkle with breadcrumbs. Form about 1 tbsp filling into a log about 6 inches long. Place on center bottom part of strip of phyllo. Fold edges over filling and roll up tightly into a cigar shape. Place on a parchment-lined baking sheet. Brush top with oil and sprinkle with sesame seeds. Repeat until the filling is all gone. You should get about 24 in total.
  6. Bake in a preheated 350F oven for 20 minutes or until browned.
  7. In a small bowl, combine sugar and cinnamon, which can be placed on your serving platter to dip the cigars into.

Posted in Beef, Chicken, Garlic, Ground Beef, Ground Chicken, Ground Lamb, Lamb, Onions, Recipes on Sunday, December 11th, 2016 at 4:13 pm.

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