Moroccan Cigars and Triangles
Light, crispy, and delicious Moroccan appetizers. A showstopper no matter how they are served.
- Lumpia dough (spring roll dough can be used as an alternative)
- 1 pack of ground beef (Beyond meat or potato and mushrooms for vegetarian versions)
- 1 small onion
- 2 garlic cloves
- 1 tbsp cumin
- 1 tbsp Harissa hot sauce and marinade
- 1 tbsp of flour and water for sealing mixture
In a large pot, add the ground beef, onion (cut in two halves) and cover with water. Bring to a boil and then let simmer until most of the water has evaporated and the meat has fully cooked. Strain the meat and remove the onion.
Add the meat and garlic to a food processor and pulse until you get a finely ground texture. Season with salt, black pepper, cumin, and harissa hot sauce in a large mixing bowl.
Place one sheet of lumpia dough or spring roll dough on a clean work surface. Place a generous teaspoon of the ground mixture near the edge of the dough, tuck the edges of the pastry around the filling and roll up tightly into cigar rolls. Seal the edges off with the flour and water mixture to ensure they remain tightly closed.
Tip: Place a damp paper towel on the unused dough sheets so that they do not dry out.
In a frying pan, heat vegetable or safflower oil. Once the oil is hot, place the cigars allowing them enough room so they do not touch. Turn them over until they are evenly golden brown. Remove from oil onto a paper towel to absorb the excess oil. Serve with harissa aioli (optional).
For the aioli, whisk together a crushed garlic clove, 2 tablespoons of mayo, lemon juice (half a lemon), salt, olive oil, and harissa hot sauce.