- 1 pack of small format brick sheets
- 350 g of ground beef
- 150g leerdamer cheese cut into small lengths
- 50g melted butter
- 1 onion, sliced
- 3 tbsp. s. oil
- 1 case. chopped parsley
- 1 tbsp chopped mint
- 1 tsp ground ginger
- 1 tsp cumin
- chopped parsley
- 2 eggs
- salt and pepper
- oil for frying
- 50g grated gruyere
Preparation
Brown the onion in a little oil, add the chopped meat, parsley and chopped mint then season with ginger, cumin, salt and pepper. Stir with a wooden spatula to crumble the minced meat.
Add the eggs, mix everything and remove from the heat. Set aside until cooled.
Strip the pastilla sheet and brush it with melted butter. Drop I c.à.s. of stuffing at the bottom of the sheet and place a piece of cheese on top. Fold both sides towards the middle to form a rectangle. Roll the leaf over the stuffing to obtain a stick. Continue like this until the stuffing is used up.
Fry the cigars in a hot oil bath (place the end of the leaf first to ensure good sealing) and brown them on all sides.
Drain them on absorbent paper, sprinkle with grated cheese and chopped parsley. Arrange them in paper boxes and serve hot.
source: la-cuisine-marocaine.com
