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Moroccan Cigars with Mint & Tahini Sauce

Big thanks to all the Jewish Moroccans for this one! Let’s get rollin’!

To make this recipe even tastier and easier use our Jamie Geller Baharat spice mix, now available at Amazon. 

morroccan cigars
Moroccan cigars
  • Duration
  • Cook Time
  • Prep Time
  • 30Servings



  • 1 lb ground beef/lamb
  • 1 small onion, chopped
  • salt and pepper to taste
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ ground ginger
  • 16 oz. filo dough (450 grams)
  • oil for frying (optional)

Tahini & mint dipping sauce

  • ½ cup packed mint leaves – leave out the bitter stems
  • ½ cup tahini paste
  • 1 lemon
  • 4 cubes ice
  • salt and pepper to taste
  • 1 clove garlic (optional)
  • ⅓ cup olive oil


  1. Preheat oven to 300℉ / 150℃.
  2. Heat olive oil in a pan and add chopped onions. Cook until starting to soften. Add the meat and the spices. Cook the meat until it’s completely browned, with no red remaining. Break the meat bits with a fork (this is important).
  3. Cut the filo dough in half lengthwise so you have long sheets instead of one. Brush 3 of the edges with olive oil so it sticks when you roll it. Place about a teaspoon amount of meat on one of the short ends. Roll the pastry about 1/3 of the way, then fold in the sides and continue rolling a tight cigar. You can brush the finished cigar with olive oil again to make the it’s sealed.
  4. Place the cigars on a baking tray and bake for 30 minutes. After the 30 mins, you can leave them baking for longer and roll them around so they become browned on all sides. Or you can deep fry them. Highly recommended! Make sure not to fry them for too long or in too hot of oil. They continue cooking and browning even after you remove them from the oil.
  5. For the sauce, add everything to a blender and let the blender do what it does best. The best thing about this sauce is that you can change the proportions, or mess with it in any way possible- it’ll always turn out incredibly flavorful.