Moroccan Cigars

Heat 1/3 cup olive oil in a large skillet over medium-high heat. Add the finely chopped medium onion and sauté until softened and translucent, about 3-4 minutes.

Add 15 oz lean ground beef to the skillet and cook, breaking it apart with a spoon, until browned completely, about 5-7 minutes. Drain excess fat if necessary.

Stir in 2 teaspoons ground cinnamon, 1/2 teaspoon ground allspice, 1/4 teaspoon ground ginger, and ground pepper to taste. Cook for 1 minute until fragrant.

Remove the beef mixture from heat and let cool slightly. Stir in 1/2 cup chopped fresh parsley until well combined, then set aside to cool completely.

In a small bowl, lightly beat 5 eggs together. Add a few tablespoons of the beaten egg to the cooled beef mixture and stir until it just binds the filling together. Reserve the remaining egg for brushing.

Unroll the filo pastry sheets and place one sheet on a clean work surface. Brush lightly with melted butter, then layer a second sheet on top and brush again with butter.

Cut the buttered filo into 3-inch-wide strips. Place about 2 tablespoons of the beef filling at one corner of each strip, then fold and roll tightly into a cigar shape, tucking in the sides as you roll.

Arrange the rolled cigars seam-side down on a parchment-lined baking sheet. Brush the tops and sides generously with the remaining melted butter mixed with a little of the reserved beaten egg.

Bake at 375°F for 15-20 minutes until the cigars are golden brown and crispy.

Remove from the oven and let cool for 2-3 minutes on the baking sheet before serving.