Spiced Moroccan Meat Pastries

To begin preparing the dish, first preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, lightly coat a baking sheet with a thin layer of oil or cooking spray to prevent the phyllo dough from sticking.

Heat a generous amount of olive oil in a large skillet over medium-high heat. Cook ground beef until it reaches an internal temperature of 160 degrees Fahrenheit, at which point it will lose its pink color and begin to brown. Remove the excess fat from the skillet, as this step is crucial for achieving a tender final product.

Add diced tomatoes, ground spices including cinnamon, cumin, paprika, and allspice to the skillet. Reduce the heat to medium-low and let the mixture simmer for approximately 10 minutes, allowing the flavors to meld together. This step is essential in developing the rich and complex taste of the dish.

Take one phyllo sheet from its package and set it aside, covering the remaining sheets with a clean cloth until you are ready to use them. On a flat surface, cut the phyllo sheet into two 14x9-inch rectangles. Spray one of these rectangles with cooking spray, followed by placing the other rectangle on top and spraying it again with oil.

Carefully place a generous amount of the meat filling near the narrow end of the dough. Fold the dough over the filling, tucking in the sides as you go, and then roll it into a cylindrical shape resembling a cigar. Repeat this process until all of the meat filling has been used, arranging each rolled phyllo cigar on the prepared baking sheet.

Place the assembled phyllo cigars in the preheated oven and bake until they are lightly browned, approximately 25 minutes. This step is crucial in achieving the desired level of crispiness and golden color on the phyllo crust.