Phyllo Dough Rolls with Meat Filling, also known as Moroccan Cigars or Kefta Briouats
Immerse yourself in the enveloping flavors of Morocco with our detailed recipe for Moroccan Kefta Cigars, also known as Briouats. These enticing morsels encase a flavorful heart of spiced ground meat, wrapped in a crispy phyllo dough shell, offering you an unforgettable taste experience. Perfect as an exquisite appetizer, finger food for an exotic buffet, or as part of an authentic Moroccan meze, kefta briouats captivate with their contrasting texture and intense fragrance of spices.
The preparation of these phyllo dough cigars is surprisingly simple and the result is always a success. The beef, the protagonist of the filling, is enhanced by an aromatic blend of cinnamon, allspice, and a touch of ginger, creating a warm and inviting combination of flavors. The addition of eggs makes the filling creamy and enveloping, while the fresh parsley provides an herbal note that balances the richness of the meat.
In this step-by-step guide, we will accompany you through every stage of the preparation, from browning the filling to the perfect rolling of the cigars and the golden frying in hot oil. You’ll discover the secrets to achieving crispy phyllo dough and a juicy and flavorful filling. There will be suggestions for customizing the recipe and historical notes on this iconic dish of traditional Moroccan cuisine. Get ready to impress your guests with these enticing Moroccan finger foods with exotic charm!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Moroccan
- Energy 280.83 (Kcal)
- Carbohydrates 11.30 (g) of which sugars 0.22 (g)
- Proteins 14.98 (g)
- Fat 19.64 (g) of which saturated 5.27 (g)of which unsaturated 5.64 (g)
- Fibers 0.95 (g)
- Sodium 295.49 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Phyllo Dough Rolls with Meat Filling
For my phyllo dough rolls with meat, I used beef, but in Morocco, they are often filled with lamb. You can also choose chicken or make completely vegetarian phyllo cigars with eggplants, zucchini, and bell peppers (for variations, see note at the end of the recipe).
- 8 sheets phyllo dough
- 250 g ground beef (or chicken or lamb)
- 1 bunch parsley
- 2 eggs
- 1/2 onion
- 3 tablespoons extra virgin olive oil
- 1 teaspoon cinnamon powder
- 1/2 teaspoon allspice
- 1 grind black pepper
- 1 teaspoon garlic powder
- 50 g butter (for brushing the phyllo dough)
- sesame seeds (for decoration)
- 1 egg yolk (for brushing the phyllo cigars)
- vegetable oil (for frying)
Tools
- Mixer
- Pan
- Bowl
- Brush
- Baking Tray
How to Make Phyllo Dough Rolls
For my phyllo dough rolls with meat, I used beef; in Morocco, they are often filled with lamb. You can also choose chicken or make them vegetarian with eggplants, zucchini, and bell peppers (see note at the end of the recipe).
Start by finely chopping the onion and sautéing it in olive oil until soft and translucent. Add the ground beef, breaking it up well with a fork to avoid clumps. Incorporate the spices: cinnamon, allspice, garlic powder, and a generous grind of black pepper. Mix thoroughly to distribute the flavors evenly.
Cook on low heat for about 10-15 minutes, stirring occasionally, until the meat is fully cooked and dry. At the end of cooking, add the chopped fresh parsley and stir.In a separate bowl, lightly beat the eggs and pour them into the pan with the meat. Continue cooking for 1-2 minutes, stirring gently, until the eggs are set and have a creamy consistency. Remove the filling from the heat and let it cool completely.
Cut each phyllo dough sheet into three equal rectangles. Stack the rectangles in groups of three and cover them with a damp cloth to prevent drying. Melt the butter in a double boiler.
Brush the top rectangle of each group with melted butter. Place 1-2 teaspoons of filling along one of the short sides of the rectangle. Fold the two long sides of the rectangle inward, sealing the cigar’s ends.Roll the short side with the filling over itself, forming a cigar. Brush the end with more melted butter or a beaten egg yolk and press gently to seal well. Repeat the process until all ingredients are used. Decorate the surface with sesame seeds.
Heat abundant vegetable oil in a large pan. The oil should be hot but not smoking.
Fry a few cigars at a time, completely immersing them in hot oil. Cook for about 2-3 minutes per side, or until golden and crispy. Drain the cigars on paper towels to remove excess oil. Serve the Moroccan cigars hot. If desired, sprinkle them with a pinch of cinnamon and powdered sugar.
Ingredient Tips:
Meat: You can also use ground lamb for a more traditional taste. Make sure it’s of good quality and has a moderate fat content for a juicy filling.
Phyllo Dough: If you can’t find phyllo dough, you can use Tunisian brick pastry (malsouka) or Moroccan warkha, which have similar characteristics.
Spices: Adjust the amount of spices according to your personal taste. You can add a pinch of freshly grated ginger for a more intense aroma.
Parsley: Use freshly chopped parsley for a more vibrant flavor. You can partly replace it with freshly chopped coriander for a more authentic touch.
Butter: Butter gives aroma to the phyllo dough. You can also use clarified butter for a cleaner frying.
Oil for Frying: Choose an oil with a high smoke point, such as peanut or sunflower oil.
Recipe Variations:
Chicken Filling: Replace the beef with ground chicken and add a pinch of turmeric or saffron for a different flavor.
Vegetarian Filling: Prepare a filling with cooked rice, chopped hard-boiled eggs, mixed vegetables (carrots, peas, zucchini), and crumbled goat cheese, flavored with spices and herbs.
Sweet Briouats: Make a sweet version filled with almond paste, honey, and orange blossom water, frying them and sprinkling them with powdered sugar.
Baking: For a lighter version, you can bake the cigars in a preheated oven at 350°F for about 20-25 minutes, or until golden and crispy. Brush them with melted butter before baking.
Accompaniments: Serve the kefta cigars with harissa sauce for a spicy touch and a fresh salad of oranges, dates, and almonds dressed with oil, salt, pepper, and a little orange blossom water.
VEGETARIAN VARIANT Vegetarian Moroccan Cigars (Vegetarian Briouats)
Here is a delicious vegetarian version of Moroccan cigars, maintaining the crunchiness of the phyllo dough and introducing a flavorful and colorful filling.
You will need the following INGREDIENTS: 500 g phyllo dough, 2 medium eggplants, 2 medium zucchinis, 1 red bell pepper, 1 onion, 2 garlic cloves, 150 g crumbled feta, 100 g coarsely chopped pitted Taggiasca olives, 50 g toasted pine nuts, 30 g freshly chopped parsley, 2 tablespoons extra virgin olive oil, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, Black pepper to taste, Oil for frying (or melted butter for baking)
1) Prepare the Filling: Sauté onion and garlic. Add diced vegetables (eggplants, zucchinis, bell peppers) and cook until tender. Add cumin and turmeric. Mix in feta, chopped olives, toasted pine nuts, and chopped parsley.
2) Assemble the Cigars: Cut the phyllo dough into rectangles. Stack them three at a time and brush the top sheet with melted butter (or oil). Spread the vegetarian filling along a short side. Fold the long sides inward and roll up the cigar, sealing the end with more butter (or oil).
3) Cook the Cigars: Fry in hot oil until golden or bake in a preheated oven at 350°F until golden and crispy. Drain on absorbent paper if fried. Serve hot.
Storage Tips:
Fried Cigars Already Cooked:
Short Term (within 24 hours): If you plan to serve them the next day, you can store fried cigars at room temperature, arranged on a plate and lightly covered with plastic wrap to prevent drying. However, the crispness may decrease slightly.
Refrigerator (up to 2-3 days): For longer storage, place fried cigars in an airtight container in the refrigerator. When serving, I recommend reheating them in a preheated oven at 300°F for about 10-15 minutes to revive the crispness. Avoid the microwave, which could make them soggy.
Cooked Filling (not assembled): The spiced meat filling can be stored in the refrigerator in an airtight container for up to 3-4 days. Make sure it’s well chilled before filling the phyllo dough.
Raw Cigars (assembled but not fried)
You can prepare the cigars in advance and store them raw in the refrigerator for up to 24 hours. Place them on a parchment-lined tray without stacking and cover with plastic wrap. Fry just before serving for optimal crispness.
Freezing:
Raw Cigars (assembled): For longer storage, you can freeze the raw cigars. Arrange them on a parchment-lined tray, ensuring they don’t touch, and place in the freezer. Once frozen, transfer to food bags or airtight containers. They keep in the freezer for about 1-2 months. You can fry them directly from frozen, extending the cooking time slightly, or thaw them in the refrigerator for a few hours before frying.
Fried Cigars (not recommended): Freezing already fried cigars may alter their texture, making them less crispy once thawed and reheated.
Serving Tips and Traditional Accompaniments:
Hot is Better: Moroccan kefta cigars are best served hot, right after frying, to fully appreciate the phyllo dough’s crispness and the filling’s flavor.
Harissa Sauce: A spicy sauce made from chili peppers, garlic, and spices, perfect for adding a lively touch.
Moroccan Salad: A fresh and light salad made with tomatoes, cucumbers, onion, and parsley, dressed with olive oil and lemon.
Orange, Date, and Almond Salad: A more sweet and sour option that pleasantly contrasts with the savory flavor of the cigars.
Moroccan Olives: A selection of mixed olives marinated with herbs and spices.
Mint Tea: The essential Moroccan drink, perfect for accompanying and refreshing the palate.
Presentation and Serving Ideas:
Arrange the cigars on a serving platter, creating a harmonious composition. You can garnish with a few fresh parsley leaves or a light sprinkle of paprika for a touch of color.
If serving with sauces, place them in small separate bowls to allow guests to season to taste.
For a buffet, place them on a heated tray to keep them warm longer.
Appetizer or Aperitif: Perfect to start a Moroccan-style meal or as nibbles during an aperitif.
Buffet: Ideal for enriching a buffet with an exotic and flavorful touch.
Moroccan Meze: Serve them with other traditional small dishes like olives, hummus, babaganush, and salads for a complete culinary experience.
Finger Food: Their compact shape makes them easy to eat with hands, perfect for informal occasions.
Recipe History (Briouat):
Briouats are an integral part of the rich and varied culinary tradition of Morocco. Their origin is lost in history, but they testify to the influence of different cultures that have crossed North Africa. The versatility of phyllo dough (or its local variants like warkha) has allowed the creation of countless fillings, both sweet and savory, adapting to the tastes and available ingredients in different regions of Morocco.
Kefta briouats, with their spiced meat filling, represent one of the most appreciated savory variants, often present during celebrations, buffets, and as a flavorful snack. Their rolled shape, similar to a cigar, is one of the classic presentations, but triangular-shaped briouats can also be found. Frying is the traditional cooking method that gives them that irresistible crispness, but baking has become a valid alternative for a lighter version. Briouats are a symbol of the generosity and conviviality of Moroccan cuisine, a small bite that encloses centuries of history and authentic flavors.
FAQ (Frequently Asked Questions)
Can I prepare these Moroccan meat rolls in advance?
Yes, you can prepare Moroccan kefta cigars in advance at various stages. The spiced meat filling can be cooked and stored in the refrigerator for up to 3-4 days. You can also assemble the raw cigars (filled wrapped in phyllo dough) and store them in the refrigerator for up to 24 hours, ready to be fried. For longer storage, raw cigars can be frozen and fried directly (slightly extending the cooking time) or thawed before. However, for optimal crispness, I recommend frying them just before serving.
Is there a baked version of these phyllo dough rolls with meat? Are they lighter fried?
Yes, there is a baked version of Moroccan kefta cigars. For a lighter cooking, you can place the assembled cigars on a parchment-lined baking sheet, brush them with melted butter or oil, and bake in a preheated oven at 350°F for about 20-25 minutes, or until golden and crispy. The baked version is certainly lighter in terms of fat compared to frying, but frying gives a more intense and traditional crispness.
What can I serve with these Moroccan meat and phyllo dough snacks for an aperitif or buffet?
Moroccan kefta cigars pair beautifully with various accompaniments, creating a rich and varied taste experience. For a Moroccan-style aperitif or buffet, you can serve them with:
SAUCES: Harissa sauce (spicy), yogurt and mint sauce, or a light tahini sauce.
SALADS: A Moroccan salad made of tomatoes and cucumbers, an orange, date, and almond salad, or simply a mixed green salad.
OLIVES: A selection of marinated Moroccan olives.
HUMMUS or Babaganush: Other Middle Eastern spreads perfect for spreading on bread or enjoying with the cigars.
MOROCCAN BREAD: Khobz or batbout to accompany.
MINT TEA: The traditional Moroccan drink to refresh the palate.
