Meat-filled Cigars with Creamed Peppers


  • Serves: -
  • Preparation: -
  • Cooking: -

1 bag of cigar leaves
Asado (boneless) meat cooked with root vegetables and separated into shreds
4 red onions
1 bunch cilantro
1 tablespoon pickled lemon
1 tablespoon Harissa (hot chili pepper paste)
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
10 red peppers
50 ml silan (date honey)
2 tablespoons vinegar
1/2 teaspoon ground Shatta chili peppers
1 tablespoon sweet red paprika


Cook the meat with carrots, leeks, white onions, bay leaves for 4 hours.
Remove from the pot and shred with fork. In a separate pot, brown the onions and add the shredded meat, pickled lemon and the Harissa, smoked paprika, coriander, chop and add to the meat and vegetables.
Remove the mass to a colander to strain the liquids. After straining the liquids and the mass, fill the cigar leaves in the center and wrap, adhering the ends of the cigar leaf with a mixture of flour and water. Deep fry in oil.

Roast the peppers and peel them. Place the mass in a food processor and add silan (date honey), vinegar, ground shatta chili peppers and sweet paprika. Puree the carrots from the meat cooking pot until uniform and pass through a sieve.