Warm oven to 350 F or 170 C.
1 medium onion diced
1 pound or 500 grams of hamburger meat
1 tsp cinnamon
1/2 tsp pepper
1/2 tsp ginger
2 eggs slightly beaten
1 tbsp freshly chopped parsley or 1 tsp dried parsley
Finally chop a medium size onion. Place pan on medium low heat for saute, add oil and onion to pan, when onion is translucent add meat stir with wooden spoon breaking pieces of meat until it is brown.
Add cinnamon, pepper and ginger to meat. In a separate bowl, whisk 2 eggs until slightly beaten. Incorporate the egg into the meat and seasonings until the egg is cooked, about 4 minutes of stirring.
Remove the pan from the stove and allow the meat to cool down. Meanwhile, finally chop the parsley and add it to the meat stirring it.
To prepare the “Cigars” cut the Fillo dough into 3 rectangles of similar size. Brush each rectangular dough with melted butter. Place one heaping tablespoon of meat onto each rectangular Fillo about 1/2 inch from the edge of the dough.
Fold the length of dough inward and begin to roll each “cigar”, brushing with the melted butter. Place each “cigar” onto a cookie sheet lined with wax paper. Bake the Moroccan Cigars in the oven on the middle rack for approximately 35-45 minutes, until golden on all sides.