Recipe by Leah Hamaoui

Moroccan Meat Cigars with Harissa Aioli

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Meat Meat
Easy Easy
6 Servings
1 Hour, 30 Minutes

No Diets specified

These cigars, filled with a perfectly spiced meat mixture, are both addictive and delicious. You’ll find them on both Moroccan and Syrian meat boards (mazza platters). They’re so easy to make and totally worth it! I like to make a perfectly spicy aioli to pair with these cigars. They’re delicious on their own, but this aioli adds a powerful kick. Super easy to make and so full of flavor!


Moroccan Meat Cigars

  • 4 tablespoons oil, plus more for frying

  • 1 small onion, diced

  • 1 pound (450 grams) ground beef

  • salt, to taste

  • pepper, to taste

  • 1/2 teaspoon cayenne pepper

Harissa Aioli

  • 1 teaspoon harissa

  • 2–3 tablespoons water (depending on how thick you like it)


Prepare the Moroccan Meat Cigars


Add four tablespoons oil to a pan over medium-high heat. Add onion and sauté until golden brown.


Add the ground beef and lower the heat. Break up the meat into small pieces and cook through until no longer pink. Add salt and pepper, then add the rest of the spices and mix until combined. Set aside to cool.


Transfer the meat mixture to a bowl, and using an immersion blender, blend the meat until smooth.


To assemble, place each spring roll on a flat surface with one corner facing you (it should look like a diamond).


Dip your finger into the egg wash and spread a thin layer around the edges of the wrapper. Place a heaping tablespoon of the meat mixture onto the bottom third of the wrapper and shape the filling into a horizontal log.


Fold the right and left edges of the wrapper over the ends of the filling, and starting at the closed horizontal edge, roll up the wrapper until the beef cigar shape is formed. At the tip, add a bit more egg wash to seal the deal! Transfer the cigar onto a large plate and repeat with the rest of the cigars.


Add one inch of oil to a wide frying pan over medium-high heat. Once the oil is sizzling, gently place beef cigars into the pan, without overcrowding. Fry the cigars until golden brown and then flip to fry the other side until golden brown, about one and 1/2 minutes per side. Transfer onto a paper towel-lined tray and continue frying the remaining cigars in batches, adding more oil as needed.


While working on the cigars, cover the rest of the spring roll wrappers with a damp cloth to prevent them from drying out.

Prepare the Harissa Aioli


Mix all ingredients together in a bowl until it reaches a smooth consistency.


Photography by Chay Berger. Food Prep by Leah Hamaoui.

Moroccan Meat Cigars with Harissa Aioli

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Fay Friedman
Fay Friedman
16 days ago