Iris's Moroccan Cigars

Delicious and lighter in calorie appetizer. I assure you, you will skip the meal because you won't stop eating these delicious baked Moroccan Cigars.

Serve hot with Iris's delicious Tahini sauce.

1 1/2 LB lean ground beef

2 chopped onions

5 minced garlic cloves

1/2 cup of chopped parsley

1/2 roasted pine nuts

Season to taste with salt, freshly ground black pepper, cumin, paprika, a pinch of cinnamon, a pinch of nutmeg, and 1/4 teaspoon crushed red pepper

3 Tablespoons of oil

1 (16 ounces) package of phyllo dough thawed in the refrigerator overnight

Olive oil cooking spray

In a large skillet saute the onions until translucent.
Add the minced garlic and ground beef and saute until meat is cooked.
Season to taste with the salt, freshly ground black pepper, cumin, paprika, a pinch of cinnamon, a pinch of nutmeg, and 1/4 teaspoon crushed red pepper.
Place in a food processor. Pulse until the mixture has a consistency between ground beef and a paste.
Transfer to a bowl add the parsley and pine nuts and mix well. Set aside to cool.
Cut the phyllo dough sheets in half and cover with a damp light kitchen cloth.
Work with a one-half sheet at a time. Place a heaped tablespoon of the meat mixture on the edge closest to you. Fold the two sides in, spray lightly with the olive oil cooking spray, and roll to a cigar. (Watch tutorial video)
Place on a baking sheet lined with parchment paper.
Bake in a 380 Fahrenheit /190 degrees celsius preheated oven until golden brown.
Serve hot with Iris's delicious Tahini sauce.