Moroccan Cigars – 3 Ways

regular morrocan

Moroccan Pastilles

Ingredients:

2 pounds Ground meat
½ cup water
6-7 bay leaves
Salt
Pepper
1 teaspoon mace
1 teaspoon nutmeg
1 teaspoon turmeric
½ cup oil
Juice of 1 lemon
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, 4 – 5 bay leaves, salt, pepper, mace, nutmeg and turmeric. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with 2 bay leaves, oil and lemon juice. Once fully ground and combined, form the meat into small flat balls. Refrigerate the balls until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet.
Triangle Fold

Using scissors, divide the sheets length wise into 2” strips. Place one of the meat balls at the base of the dough strip. Fold the dough, alternating angles, until the entire strip is used, and the pastille is shaped like a triangle. Repeat this process with the rest of the meat. Once all the meat has been used, place the triangle pastilles on a baking sheet, and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or room temperature.

Cigar

Spicy Moroccan Pastilles

Ingredients:

2 pounds ground meat
½ cup water
6-7 bay leaves
½ cup oil
2 heads of garlic
1 heaping teaspoon cumin
1 heaping teaspoon paprika
1 heaping teaspoon salt
2-3 hot chilies
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, 4 – 5 bay leaves, salt, cumin, paprika and hot chilies. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with 2 bay leaves, oil and garlic. Once fully ground and combined, form the meat into small flat cigars. Refrigerate the cigars until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet. Using scissors, divide the sheets length wise into 3” strips. Place one of the meat cigars at the base of the dough strip. Fold the sides into the centre, and then roll up the length of the dough, creating a cigar look. Repeat this process with the rest of the meat. Once all of the meat has been used, place the cigar pastilles on a baking sheet and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or at room temperature.

Sweet Chicken

Sweet Chicken Moroccan Pastilles

Ingredients:

2 pounds ground chicken
1 onion
1 heaping teaspoon sugar
¾ teaspoon cinnamon
¾ teaspoon salt
¾ teaspoon pepper
½ cup slivered almonds
½ cup raisins (optional)
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, onion, sugar, cinnamon, salt and pepper. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with the almonds and raisins. Once fully ground and combined, form the meat into small flat balls. Refrigerate the balls until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet. Using scissors, divide the sheets length wise into 2” strips. Place one of the meat balls at the base of the dough strip. Fold the dough, alternating angles, until the entire strip is used, and the pastille is shaped like a triangle. Repeat this process with the rest of the meat. Once all the meat has been used, place the triangle pastilles on a baking sheet, and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or room temperature.

Stuffed Cabbage Rolls

Cabbage Rolls

Ingredients:

1 large cabbage

Filling:
2 ¼ pounds ground beef
1 cup uncooked rice
3 teaspoons oil
1 medium onion, diced fine
2 cloves garlic, minced
1 egg, beaten
½ teaspoon red pepper flakes (optional)
Salt & pepper to taste

Sauce:
3 tablespoons oil
2 tablespoons flour
1 46-oz. can tomato juice
3-4 tablespoons tomato paste
½ cup brown sugar
Juice of 1 lemon
Salt & pepper, to taste

Directions:

Prepare cabbage by either boiling or freezing method. Remove and check leaves. To see the process on how to freeze or boil the cabbage, click here. To learn about checking the leaves for insects, click here.

Combine all ingredients for meat mixture in a bowl and mix well. Take a single leaf of cabbage, and place a couple of tablespoons of filling at the base of the leaf. Roll the leaf up, folding in the sides as you roll. Rolls should be able to remain sealed without a toothpick.

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To make the sauce, heat oil in a large pot, stir in flour, and cook until brown. This is called making a Roux, and it will act as a thickener for the sauce. Add rest of ingredients in order listed. Bring to boil and simmer for 5 minutes.You can add more lemon juice, sugar or pepper, according to taste.

In a large 8-quart stock pot, place a few of the extra/small or torn leaves that you have left over from making the rolls, and line the bottom of the pot. Add about and inch or so of sauce, and lay your cabbage rolls carefully, seam side down, in the sauce one by one. The rolls may be piled in layers if necessary. Cover the rolls with the remainder of the sauce, and any cabbage you have left over can be used to cover the rolls. If you have extra filling, you can either freeze it for next time, or make small meatballs out of it, and place it in the sauce as well. Cook on low flame for 2 hours, adding more water if necessary. The rolls are done when the meat is cooked through and the rice is tender.

Sweet and Sour Meatballs

Sweet and Sour Meatballs

These sweet and tangy meatballs are wonderful and filling, as a main course or served as smaller portions for an appetizer. Have the kids roll the meatballs for you, to get them involved in the kitchen (and to save you the work!) Easy tip: Want the same size every time? Invest in a small sized ice cream scooper! Just make sure to label it clearly “MEAT” so that you don’t accidentally use it on dessert!

When serving a crowd, this recipe easily doubles.

Ingredients:

1 ½ lbs. ground meat
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 tablespoon breadcrumbs
1 egg
2 cups cola/ginger ale
1 ½ cups ketchup
1 can sliced mushrooms

Directions:

In a large bowl mix together all of the ingredients, save the soda, ketchup and mushrooms. Form 1 inch sized meatballs. Set the crock pot on low and add the soda, ketchup and mushrooms. Stir to combine. Add the meatballs, and let cook for 3 to 4 hours. Check after 2 to make sure the sauce is still liquid enough. You can always add water/chicken stock or more soda if needed. Once cooked through, serve over rice.

In order to make this ahead of time, prepare the meatballs as above, and then lay them out on a cookie sheet or other flat surface that you can stick in your freezer. Allow the meatballs to freeze at least half-way through, before removing them from the cookie sheet and storing them in a gallon sized freezer bag. On the day you wish to prepare your meatballs, add the liquids and the mushrooms as you would above, then add in the frozen meatballs and cook on low for 6 to 8 hours. Check half way through to make sure there is enough liquid in the pot, adding more as needed. Once done, serve up over rice.