Matzo Cigars
These ground beef Matzo Cigars are the best appetizer for your Passover meal! They can also be served as a snack. I love how delicious they are! The beef filling is so flavorful with the warm spices, honey, and fresh herbs. Stuffed into a crispy matzo shell and dipped into lemony tahini, you cant go wrong.
This is a unique and tasty appetizer for the holiday of Passover! Matzah is transformed from a dry, crumbly square into a jacket holding a delicious ground beef mixture. I serve with a lemony tahini sauce!
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Why you’ll love these Matzo Cigars:
- Crispy on the outside, savory on the inside: The contrast between the golden, crackly matzo wrapper and the warmly spiced beef filling is completely irresistible. The whole family will love these!
- Great for holidays or anytime snacking: Whether you’re making them for Passover, a family gathering, or just because, these cigars feel festive but aren’t fussy.
- Full of flavor with pantry staples: Ground beef, onion, warm spices, and a touch of honey create a deeply flavorful filling without needing anything complicated.
- Fun to dip and even more fun to eat: The creamy tahini-lemon sauce adds brightness and is the perfect complement to the rich filling—it makes the whole thing feel special.
Ingredients
- Matzo sheets – Passover’s star ingredient! These form the crispy, golden wrapper for the cigars.
- Olive oil – Used for cooking of course.
- Chopped onion – A savory addition to the filling that brings out the depth.
- Ground beef – The hearty, flavorful star of the filling.
- Cumin – Adds warm, earthy notes that pair perfectly with the beef.
- Cinnamon – A touch of sweetness that rounds out the spices.
- Paprika – Gives a subtle smokiness and beautiful color.
- Kosher salt – Enhances and balances all the flavors.
- Pepper to taste – For just the right kick of heat.
- Honey – A touch of sweetness that complements the spices.
- Chopped parsley – Brings freshness and a hint of brightness to the mix.
- Egg – Acts as a binder and helps seal the cigars closed.
- Tahini – Creamy and nutty, it’s the base of the luscious dipping sauce.
- Lemon – Adds a zesty brightness that cuts through the richness of the tahini.
See recipe card for quantities.
Instructions for Matzo Cigars
- Prep the matzo: Rinse each matzo sheet under cool water for 5–10 seconds until fully damp (you can do a few at a time – just make sure the entire sheet gets wet). Once softened, layer them between clean kitchen towels and set aside to rest while you make the filling.
- Make the filling: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the chopped onion and sauté for 8 minutes, or until soft and translucent. Stir in the ground beef, breaking it up with a spatula. After a few minutes, mix in the cumin, cinnamon, paprika, salt, and pepper. Cook until the beef is browned but not dry. Turn off the heat and stir in the honey and chopped parsley to bring it all together. Set aside to cool slightly.
- Assemble the cigars: Take your softened matzo sheets and slice them in half across the width (opposite the natural grooves). Place a spoonful of the beef mixture near one edge and gently roll it up like a cigar, being careful not to tear the matzo. Continue until all the filling is used.
- Fry the cigars: In the same pan, add about ¼ cup of olive oil and bring to medium-high heat. Meanwhile, crack the egg into a shallow bowl and whisk. Lightly dip each rolled matzo cigar into the egg wash, coating all exposed surfaces.
- Cook until golden: Fry the cigars in batches, about 5 minutes per side, or until crisp and golden all over. Transfer to a paper towel-lined plate to drain.
- Make the tahini sauce: In a small bowl, whisk together tahini, freshly squeezed lemon juice, a pinch of salt, and a splash of water until smooth and pourable. Adjust seasoning and amount of lemon to taste.
- Serve: Enjoy the warm matzo cigars with the creamy, zesty tahini sauce on the side for dipping. Perfect for a holiday spread or a cozy night in.
Substitutions and Variations
- Protein – ground beef gives this recipe a rich base, but it would also taste great with ground lamb! For something lighter and more neutral, you can also use ground turkey or chicken, but the flavor will not be as rich,
- Spicy – add some Aleppo pepper to the ground beef mixture, or some Amba sauce to the tahini for a kick!
- Vegetarian – the ground beef can be replaced with a plant-based mix to make this vegetarian
More Passover Recipes:
- Passover Seder Deviled Eggs
- Almond Flour Cottage Cheese Pancakes
- Spaghetti Squash Alfredo
- Orange Date Coconut Macaroons
- Flourless Chocolate Cherry Cake
- Pistacho Rose Matzo Bark
Rate this recipe
If you make these Matzo Cigars, be sure to give this recipe a rating and/or leave a comment! It means the world to hear from you. Also, don’t forget to tag me on Instagram or TikTok (@snackingemily) so I can see what you’re making! I love to see your creations 🙂
Matzo Cigars
These ground beef Matzo Cigars are the best appetizer for your Passover meal! They can also be served as a snack. I love how delicious they are!
Ingredients
Matzo Cigars
- 6 matzo sheets
- ¼ cup + 1 tablespoon olive oil
- ½ cup chopped onion
- 1 lb ground beef
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- Pepper to taste
- 1 tablespoon honey
- ¼ cup chopped parsley
- 1 egg
Tahini Sauce
- ½ cup tahini
- 2 tablespoon lemon juice more or less to taste
- ½ teaspoon kosher salt
Instructions
- Prep the matzo: Rinse each matzo sheet under cool water for 5–10 seconds until fully damp (you can do a few at a time – just make sure the entire sheet gets wet). Once softened, layer them between clean kitchen towels and set aside to rest while you make the filling.
- Make the filling: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for 8 minutes, or until soft and translucent. Stir in the ground beef, breaking it up with a spatula. After a few minutes, mix in the cumin, cinnamon, paprika, salt, and pepper. Cook until the beef is browned but not dry. Turn off the heat and stir in the honey and chopped parsley to bring it all together. Set aside to cool slightly.
- Assemble the cigars: Take your softened matzo sheets and slice them in half across the width (opposite the natural grooves). Place a spoonful of the beef mixture near one edge and gently roll it up like a cigar, being careful not to tear the matzo. Continue until all the filling is used.
- Fry the cigars: In the same pan, add about ¼ cup of olive oil and bring to medium-high heat. Meanwhile, crack the egg into a shallow bowl and whisk. Lightly dip each rolled matzo cigar into the egg wash, coating all exposed surfaces.
- Cook until golden: Fry the cigars in batches, about 5 minutes per side, or until crisp and golden all over. Transfer to a paper towel-lined plate to drain.
- Make the tahini sauce: In a small bowl, whisk together tahini, freshly squeezed lemon juice, a pinch of salt, and a splash of water until smooth and pourable. Adjust seasoning and amount of lemon to taste.
- Serve: Enjoy the warm matzo cigars with the creamy, zesty tahini sauce on the side for dipping. Perfect for a holiday spread or a cozy night in.
