The Cigar Recipes

MOROCCAN MEAT CIGARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
• Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
• Bake in preheated oven until lightly browned, about 25 minutes.

THE CIGAR

Steps:

• Rolled Cigar
• Combine Fondant and Glucose in a saucepan until 310 degrees Fahrenheit (155 Celcius). Pour onto Silpat sheet to cool. When completely cool, shatter into pieces. In small batches, turbo mix until it becomes powder. Add in Milk Powder and Cocoa Powder and turbo mix again. (Note: Cigar Powder can be made in advance and stored in quart containers until ready to use)
• Using parchment paper, create a template for a rectangular cutout that is 8 inches x 5 inches. Cover a flat sheet pan with Silpat sheet. Place parchment template on Silpat sheet. Using a sifter, sift Cigar Powder evenly over the rectangular cutout in the template (approximately 30 grams per cigar). Remove template. Preheat oven to 300 degrees (F). Bake in the oven for approximately 3-5 minutes, until cigar powder has melted. While warm, roll carefully into a cigar shape using a small metal tube (approx. 1/2 inch in diameter). Place rolled cigar aside until ready to fill with Mexican Chocolate Ganache.
• Mexican Chocolate Ganache
• Bring heavy cream to a boil in saucepan. Pour cream over Mexican Chocolate and mix until smooth. When cool, put into pastry bag and fill the inside of the cigars. Roll cigars in chocolate snow and brush off an excess. Roll fondant and cut into shape of cigar label - wrap around tip of cigar. Keep wrapped until ready to serve.

MEAT CIGARS

Steps:

• First prepare the filling. Heat the oil in a large skillet, and sauté the onion in the oil until softened. Add the meat, spices, salt, and pepper or chili pepper, and cook, crushing the meat with a fork and turning it over, for 5 to 10 minutes, until it changes color. Then stir in the chopped parsley, cilantro, and the beaten eggs, and cook gently for a moment or two, stirring all the time, until the eggs set to a creamy consistency. Let the filling cool. Taste and add more spices and pepper, if you like.
• With large scissors, cut all the sheets of fillo together, without separating them, into 3 strips of about 6 inches × 12 inches, and put the three piles together in one pile so that they do not dry out. Brush the top sheet very lightly with melted butter or oil.
• Put a tablespoon of filling in a line along one of the short ends, about 3/4 inch from the three edges. Roll up like a cigar, folding in the long sides at the halfway point so that the filling does not fall out, then continue to roll, letting the sides unfold so that the cigars appear open.
• Place the rolls side by side on a greased baking tray, brush the tops with melted butter, and bake in a preheated oven at 350°F for 30 minutes, or until golden.
• Serve them hot. You can make them in advance and warm them up.
• variation
• Before serving, dust the rolls first with confectioners' sugar and then with cinnamon.
• These rolls are very nice deep-fried, so if you want to fry a few for an instant snack, do so in medium-hot vegetable oil, turning them over once, until browned, and drain on paper towels.

TURKISH CHEESE AND HERB CIGARS

Steps:

• Preheat the oven to 400 degrees F. Mash the farmer's cheese, feta and mozzarella together in a bowl using a fork. Work the egg in with the fork, then stir in the parsley, dill, chives, lemon zest and a large pinch of black pepper.
• Put a damp, clean towel on your counter. Unfold the phyllo sheets on top and cover with another damp, clean towel.
• Put 1 sheet of phyllo on a cutting board with the long side closest to you and brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Top with a third sheet of phyllo and brush lightly with butter. Cut the phyllo in half crosswise, then cut each half horizontally into thirds. Place the rectangles on a baking sheet and set aside. Repeat with the remaining phyllo.
• Working with one buttered phyllo stack at a time, spread a heaping tablespoon of cheese along the long edge of each rectangle, leaving a 1/2-inch border at each end. Fold the sides over the filling, then roll up from the bottom edge of the phyllo. Transfer rolled cigars to a baking sheet seam-side down and brush each with a little butter. Repeat with the remaining phyllo, filling and butter.
• Bake the cigars, rotating the pan halfway through, until crispy and golden-brown, about 25 minutes. Transfer to a serving platter and serve.