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1
Prepare the filling.
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2
In a large skillet, saute the onion in the 4 tablespoons oil until softened.
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3
Add the meat, spices, salt, and pepper or ground chili pepper, and cook, crushing the meat with a fork and turning it over, for about 10 minutes, until it changes color.
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4
Stir in the parsley and cilantro.
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5
Lightly beat the eggs in a bowl and pour over the meat.
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6
Cook gently, stirring, for a moment or two only, until the eggs set to a creamy consistency.
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7
Let the filling cool.
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8
Taste and add more spices and pepper if you like.
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9
To fill and roll the cigars: cut each sheet of fillo into three rectangles and put them together in a pile so that they do not dry out.
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10
Brush the top one very lightly with melted butter or oil.
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11
See drawings on page 117.
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12
Put a tablespoon of filling along one of the short edges.
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13
Roll the fillo over it.
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14
Roll up like a cigar, tucking the ends in when youve rolled it halfway so that the filling does not fall out, then continue to roll, letting the ends unfold so that they appear open.
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15
Place the rolls side by side on a greased baking sheet, brush with melted butter, and bake in a preheated 300F oven for 35 minutes, or until golden.
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16
Serve very hot.
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17
You may dust the cigars with confectioners sugar or cinnamon or with both.
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18
If you want to fry a few for an instant snack (they are nice fried), do so in about 1/2 inch not-too-hot vegetable oil, turning over once, until browned.
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19
Drain on paper towels.
