Ingredients

Check off ingredients as you go

For 20 cigars

• 10 phyllo sheets (brick sheets)
• 500g (1 lb) merguez sausages
• 3 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon paprika
• a pinch of ground coriander
• 1/2 teaspoon garlic powder
• Neutral oil for brushing the phyllo

If you change the number of serving, consider adjusting cooking times!

Preparing the Filling

1. Brown the merguez in a skillet for about ten minutes. No need to add oil as they’ll release some fat. Drain.

2. In a bowl, combine the chopped herbs, garlic, ground coriander, paprika, and 1 level tablespoon of water. Mix well.

Shaping the Phyllo Cigars

3. Cut the phyllo sheets in half. Place a small piece of merguez (I buy mini ones, but you can simply cut them into pieces) on a half sheet of phyllo, sprinkle with a bit of the herb-spice mixture, then roll into a cigar shape.

Baking the Phyllo Cigars

4. Preheat the oven to 180°C (350°F). On a baking sheet lined with parchment paper, arrange the merguez cigars. Brush lightly with neutral oil. Bake for 15-20 minutes, until the phyllo is golden.

Serve warm with a green salad.

For another phyllo sheet recipe idea, you can try these tuna and potato phyllo pockets.

Tips and Variations

• You can also cook the merguez in the microwave instead of the skillet.
• Garlic powder can be replaced with one clove of fresh garlic, finely minced.
• It’s possible to deep-fry this recipe instead of baking, but the oven result is so crispy that I don’t bother frying.