Moroccan Cigars

So if you guys don't already know I am half Moroccan, and I grew up eating a lot of amazing Moroccan food.  One of my favorite things to snack on growing up was Moroccan Cigars.  To this day there is nothing quite like biting into one of these amazingly crispy, beef (or lamb) filled spicy treats.  My mom used to make these for me all the time so when she moved to Israel I had to learn how to make them myself. Traditionally "Cigars" are wrapped in Phyllo dough, but I like to use Egg Roll wrappers instead of Phyllo dough. You can use either or.

Ingredients

1 Lb Ground beef (Preferably 80%)

1 Tablespoon canola oil

1 onion - fine chop

1 teaspoon Turmeric

1/8 teaspoon chili flakes (Pinch)

1/4 teaspoon paprika

1/2 lemon (Juice)

1 C water

about 1 Tablespoon salt

1 pack Egg roll Wrappers

Procedure

1. Sweat the onions in the canola oil until they are translucent.
2. Add the paprika, turmeric, and chili flakes, and cook on medium heat for about 1 minute.
3. Add the ground beef and break it up with a wooden spoon.
4. once the ground beef starts to color add the water and the lemon juice and bring to a simmer.
5. Simmer the mix on a low heat until there is close to no liquid left.
6. season with salt and remove from the heat.
7. Run the mixture through a grinder, or process in a food processor until the mixture becomes very fine.
8. Put the mixture in the refrigerator to cool.
9. Once the mix cools it's time to roll some cigars.
10. place small amount of the mix in a line on the egg roll wrapper like shown in the picture below. Fold each corner over the mix and then roll. dab the end of the wrapper with water so that it will stick. 
11. Make sure the cigars are rolled tight, and that the edges are sealed with a light coat of water before frying.
12. Fry the cigars on a medium heat and enjoy! (If you don't want the cigars to be doughy cut the wrapper after one or two rolls, do not overlap too much)