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- Thread starter saima11
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msrebgui
Junior Member
How about Moroccan cigars they are very easy to make and are soooo yummy.
Otherwise known as Moroccan Briouts
(1) 2 ounces Chinese rice vermicelli
(2) 2 tablespoons Sultan Gold Extra Virgin Olive Oil
(3) 1 onion, finely chopped
(4) 12 ounces medium shrimp, peeled and deveined
(5) 1 teaspoon sweet Hungarian paprika
(6) 3 tablespoons minced fresh cilantro
(7) 1/2 teaspoon ground cumin
(8) 2 teaspoons lemon juice
(9) 3 tablespoons minced fresh leaf parsley
(10) 2 teaspoons salt
(11) Freshly ground pepper to taste
(12) 6 sheets Ziyad Brand Fillo Dough
(13) 1 egg, slightly beaten
To make the filling: In a medium bowl, cover the vermicelli with hot water. Let stand for 10 to 12 minutes. Transfer to a colander and drain well. Finely chop the vermicelli, return to the bowl, and set aside. In the meantime, in a large skillet over medium heat, heat the oil. Cook the onion and shrimp, stirring occasionally, until the shrimp turns pink, about 3 to 4 minutes. Remove from heat and let cool. Chop the shrimp. Combine the shrimp and onion mixture with the vermicelli, paprika, cilantro, cumin, lemon juice, parsley, salt and pepper. Set aside. To stuff fillo dough: With the long edge of the fillo facing you, and using a sharp knife, cut vertically through the stacked sheet of dough to make 4 equal sections, each about 4 ½ inches wide. Work with 1 strip of fillo at a time, keeping the rest of the fillo covered with a damp towel. Place 1 tablespoon of filling at the base of the strip. Fold over the long sides and roll up. Use the beaten egg to seal the free edge. Repeat the process until the entire filling is used up. The briouats are now ready for frying or freezing. To fry: In a heavy medium saucepan, heat 2 inches of oil to 325 degrees F, or until a piece of fillo dropped into it sizzles instantly. Fry a few of the briouats until golden, about 6 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Keep in a warm oven while frying the remaining briouats in small batches. Serve immediately
Otherwise known as Moroccan Briouts
(1) 2 ounces Chinese rice vermicelli
(2) 2 tablespoons Sultan Gold Extra Virgin Olive Oil
(3) 1 onion, finely chopped
(4) 12 ounces medium shrimp, peeled and deveined
(5) 1 teaspoon sweet Hungarian paprika
(6) 3 tablespoons minced fresh cilantro
(7) 1/2 teaspoon ground cumin
(8) 2 teaspoons lemon juice
(9) 3 tablespoons minced fresh leaf parsley
(10) 2 teaspoons salt
(11) Freshly ground pepper to taste
(12) 6 sheets Ziyad Brand Fillo Dough
(13) 1 egg, slightly beaten
To make the filling: In a medium bowl, cover the vermicelli with hot water. Let stand for 10 to 12 minutes. Transfer to a colander and drain well. Finely chop the vermicelli, return to the bowl, and set aside. In the meantime, in a large skillet over medium heat, heat the oil. Cook the onion and shrimp, stirring occasionally, until the shrimp turns pink, about 3 to 4 minutes. Remove from heat and let cool. Chop the shrimp. Combine the shrimp and onion mixture with the vermicelli, paprika, cilantro, cumin, lemon juice, parsley, salt and pepper. Set aside. To stuff fillo dough: With the long edge of the fillo facing you, and using a sharp knife, cut vertically through the stacked sheet of dough to make 4 equal sections, each about 4 ½ inches wide. Work with 1 strip of fillo at a time, keeping the rest of the fillo covered with a damp towel. Place 1 tablespoon of filling at the base of the strip. Fold over the long sides and roll up. Use the beaten egg to seal the free edge. Repeat the process until the entire filling is used up. The briouats are now ready for frying or freezing. To fry: In a heavy medium saucepan, heat 2 inches of oil to 325 degrees F, or until a piece of fillo dropped into it sizzles instantly. Fry a few of the briouats until golden, about 6 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Keep in a warm oven while frying the remaining briouats in small batches. Serve immediately