Moroccan cigars with Lebanese garlic sauce Toum

Unique crispy and tasty Moroccan cigars that go great with the Lebanese garlic sauce Toum!
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Ingredients:
500 g ground beef
2 shallots
2 garlic cloves
20 g golden raisins
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp pepper
5 tbsp olive oil
Phyllo pastry
For the sauce:
40 ml lemon juice
1 garlic head
120 ml sunflower oil
Salt
Instructions:
Finely chop the shallot and fry it in a pan with 3 tbsp olive oil. Cook for a few minutes and add 2 pressed garlic cloves. Stir for a minute, then add the ground beef. Cook for about 3 minutes, mixing often. Add the raisins, cumin, paprika, turmeric, cinnamon, pepper, and 1/4 tsp salt. Mix and cook until the mince is darkened but not overcooked because you will be cooking it in the oven later. At one end of a sheet of phyllo pastry, place lengthwise three full tbsp from the stuffing. Spread it evenly, leaving two centimeters empty on both sides. Roll the sheet tightly once. Fold the two sides in towards the stuffing and tightly roll the end again to form a cigar shape. Place the cigars on a tray lined with baking paper. Brush them with olive oil and bake in an oven at 200C/400F for 40 minutes.
Peel the head of garlic and cut the cloves into 2-3 pieces. Put them in a deep jar. Add the lemon juice, 60 ml of sunflower oil and salt to taste. Place the end of the immersion blender firmly against the bottom of the jar and blend for 20 seconds without lifting it. Then slowly pull out enough to blend the remaining pieces of garlic. As soon as the mixture becomes homogeneous, add about 10 ml of oil and blend for half a minute. Repeat this step until the added oil is 60 ml.
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