I think these might be my favourite of the treats that I made for my recent party. I wanted something that gave us all the illusion of having something meaty and decadent but have it be appealing to my non-meat eating friends AND be able to make them ahead of time.
Let’s not pretend that this was going to be a meat-free party but I like to eat the full rainbow.
I’m calling them cigars because of their fun shape but you can name them delicious if you’d like instead.
My idea was to capture a tagine and all its fab flavours in crunchy pastry, it’s totally because we were watching (again) ‘The Man Who Knew Too Much” and my FIL had been reminiscing about his visits to Morocco and how much he loved the food.
I love just chatting with him. He’s 91 and there’s really nothing that he hasn’t done, witnessed or visited.
What does this have to do with reflections and resolutions?
Well, a bunch of stuff.
1) this year I want us all to talk more-just chat, to have that connection at least once a day
2) to travel someplace different and daring-not sure where but somewhere
3) to work on my rusty French that I’m now shy about speaking-would come in handy in Morocco…
4) to have several meatless meals a week, we REALLY need to this as we are apparently raising the world’s biggest carnivore.
So I started with the tagine-essentially a very flavourful stew. I was cooking a lot of other things and needed all of my burners so the slowcooker got everything dumped into it and did all the work. Eggplant, harissa, cumin, ginger, garlic, peppers, mushrooms, olives, honey and chickpeas. Then everything got pulsed in the food processor and let cool.
I brushed a sheet of phyllo with vegetable oil, added another and then sliced into 8 pieces. I added a tablespoon of the mix to the bottom, tucked in the sides and rolled the whole thing up. Just pinch in the ends a little bit or you filling will ooze out. You can freeze these little babies at this point or bake them on a piece of parchment at 350 for 15 minutes. They get brown and crunchy and just full of delicious. Serve with a bit of chutney (here’s a yummy recipe) and good friends.
- 2 cups each chickpeas and eggplant (diced)
- 1 cup mushrooms (quartered)
- 2 tsp each cumin, harissa and ginger
- 2 minced garlic cloves
- 2 T honey
- ½ cup each apricots (minced), peppers (diced) and olives (diced)
- 1 pkg phyllo dough
- 3 T oil (vegetable)
- Combine stew ingredients and cook until everything is tender (about 45 minutes) on the stovetop or in the slowcooker (6 hours on low).
- Let cool and pulse until still slightly chunky in the food processor.
- Take one sheet of phyllo (brush with oil) and top with another. Cut into 8 slices, place a tablespoon of the chickpea mixture at the bottom of each piece. Tuck in the sides and roll.
- At this point you can freeze your 'cigars' or bake them at 350 degrees for 15 minutes or until browned and crunchy.
- Serve with chutney.
Join us this weekend for Reflections and Resolutions!
- Snowman Eggnog Pancakes from Shockingly Delicious
- Baked Oatmeal from In The Kitchen With Audrey and Maurene
- Chia Seed Breakfast Pudding from girlichef
Appetizers & Snacks
- Bourbon Pecan Chocolate Popcorn from Cupcakes & Kale Chips
- Moroccan Cigars from Jane’s Adventures in Dinner
- Baked Camembert with Caramel and Pecans from That Skinny Chick Can Bake
- Pancetta & Goat Cheese Crostinis from Country Girl in the Village
- New Year’s Brezel from The Not So Cheesy Kitchen
- Sweet and Savory Mixed Nuts from Peanut Butter and Peppers
- Glazed Snickerdoodle Bars with Walnuts from Pies and Plots
- Champagne Shrimp and Pasta from Cindy’s Recipes and Writings
Main Dishes & Sides
- Minestrone Any Way from Hot Momma’s Kitchen Chaos
- Pecan-Crusted Rainbow Trout from Small Wallet, Big Appetite
- Mushroom Risotto from Hezzi-D’s Books and Cooks
- Zapiekanka (Polish ‘pizza’) from Curious Cuisiniere
- Hoppin’ John for Good Luck from The Wimpy Vegetarian
- Italian Vegetable Soup from The Foodie Army Wife
- Chicken stuffed with Mozzarella and Prosciutto from Family Foodie
- Black-Eye Pea and Greens Casserole and Wine Pairings from ENOFYLZ Wine Blog
Desserts & Drinks
- Candied Bacon Bourbon Bloody Mary from The Girl In The Little Red Kitchen
- Peanut & Pretzel Bark from Killer Bunnies, Inc.
- Cherry Almond Blondies from Mess Makes Food
- Apricot Fizz from Magnolia Days
- Celebration Mimosas from Kudos Kitchen By Renee
- Dark Chocolate Cake Doughnuts from What Smells So Good?
- Gluten Free Cronuts from No One Likes Crumbley Cookies
- Spiked Cranberry Apple Crisp from Neighborfood
- Blood Orange Mimosas from Take A Bite Out of Boca
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