Morracan Inspired Meat Cigars


  • 500 g Beef Rump Steak, or Lamb
  • 1 can of Tomatoes
  • ¾ can of water (use the can from the tomatoes so you get all the tomatoes out)
  • 1 Onion, chopped
  • 1 clove of garlic, chopped
  • a little olive Oil
  • ½ t Cumin
  • ½ t turmeric
  • ½ t dried oregano
  • 1 T chopped parsley
  • 50 g chopped feta (traditional)
  • 100 g of Mozzarella
  • small handful of parmesan cheese
  • salt and pepper to taste
  • 16 sheets of Filo pastry
  • 1 egg


  1. In a heavy bottomed pot, heat oil, fry off the onion until soft. (I like to use my cast iron dutch oven)
  2. Add garlic and meat, brown slightly
  3. Add everything except the cheese and egg, put the lid on and simmer for about an hour until the beef is tender and the sauce is thick. Stir often and check that it’s not burning on the bottom, add more water if it’s reducing too quickly. Let it cool for about 30 minutes
  4. Preheat oven to 200 C
  5. Add cheese to meat mixture and mix in.
  6. Make and egg wash with the beaten egg and a teaspoon of water. Set aside
  7. Lay two sheets of filo out, place some meat filling in a line at one end, fold the sides over and roll into a cigar shape. Repeat. You should be able to get 8 out of the mixture. Place them on a baking tray with baking paper.
  8. Brush with egg wash
  9. Cook for 15 minutes, until golden brown
  10. Let them cool for 5 minutes once out of the oven, serve.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s