"We are going to visit grandma,” said dad. We were thrilled, my brother and I loved these visits. Grandma lived on the other side of town. Back then, it took a ride on two different buses and quite a long walk to get there. My brother and I used to run along the narrow alley that led to her home. She lived in a one room apartment that faced an inner courtyard,surrounded by 10 other families facing the same way. As the small houses had very little room, the bathrooms and kitchens were on the other side of the courtyard, where neighbors spent most of their time. On one side of the yard played the kids which we knew well from our frequent visits, on the other side sat a group of women. When I saw grandma’s neighbor sitting there, making dough balls out of a thin batter with her quick hands, and throwing them onto the hot pan, I knew we had come on the right day. The day of the moroccan cigars.
Ingredients
1 pack of spring roll pastry
1 lb ground beef
1 tsp salt
1 tsp black pepper
1 onion
3 garlic cloves
1 cup cilantro
¼ cup sliced almonds
1 tsp sweet paprika
1 tsp cumin
1 tsp ras el hanut
1 tsp red crushed pepper flakes
1 tsp salt
1 tsp black pepper
2 TBS flour
¼ cup cold water
Boil water in a medium large pot. Make 4 large balls out of the ground beef. Add salt, black pepper and meatballs to the boiling water. Cook 30 minutes on low heat. Take out and let cool.
In a food processor with metal blade chop onion, garlic and cilantro. Add meatballs and spices and mix to puree. Add sliced almonds and mix to blend.
In a small bowl mix water and flour. take one spring roll wrapper and cut edges diagonally. Place a generous amount of the meat mixture near the wide end of the dough. Fold in the right and left sides of the dough, and roll into a cigar shape. Seal the edge with the flour and water mix.
Heat oil in a deep pot or pan for deep fry. Working in batches, gently drop the cigars into the oil and fry, turning occasionally, until golden on all sides, about 5-6 minutes. Drain on paper towels and serve immediately.
