Making filo dough from scratch can sound intimidating, but the truth is—it's super easy, takes just a matter of minutes, and is so versatile. One of my deepest food memories from childhood is eating pastels at celebrations. We refer to "pastel" as any deep-fried stuffed filo dough treat. One of my absolute favorites was always Moroccan lamb cigars. The filling is made with ground lamb, spices, caramelized onions, herbs, and pistachios. I added my homemade harissa to give it a spicy kick. Deep-frying them twice or three times will give you a phenomenal crunch that you won't be able to resist. Serve with tahini, a squeeze of lemon, and chopped parsley to round off every single bite to perfection!

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