Moroccan · Street food
Iftar Fried Cheese Cigars
Slim, crisp pastry cigars filled with melting seasoned cheese and herbs, rolled in warqa or filo and fried golden — a moreish savoury for the iftar spread that shatters at the first bite to reveal a soft, salty centre. Easy to roll in a batch and fry to order, they are a favourite alongside the soup and briouat.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 6
- Level
- Medium
Ingredients
- 250 g soft cheese (a mix of jben, feta and grated cheese)
- 1 egg yolk
- 1 small bunch parsley, finely chopped
- 1/4 tsp black pepper
- 12 sheets warqa or filo pastry
- 1 egg white, for sealing
- Oil, for frying
Method
- 1
Make the filling
Mash the cheeses with the egg yolk, parsley and pepper into a cohesive, spreadable filling.
- 2
Cut the pastry
Cut the warqa or filo into strips roughly 10 cm wide.
- 3
Roll cigars
Place a line of filling along the short end of each strip, fold in the sides and roll up tightly into a slim cigar, sealing the edge with egg white.
- 4
Fry
Fry the cigars in hot oil, turning, until crisp and golden all over.
- 5
Serve
Drain on paper and serve hot while the cheese is still molten inside.
Chef's tips
- Roll tightly and seal well so the cheese doesn't leak out into the oil as it melts.
- Keep spare pastry sheets covered with a damp cloth so they don't dry out and crack.
- Fry just before serving — cheese cigars are at their best hot, when the filling is soft and stretchy.
Frequently asked questions
Can I bake instead of fry?
Yes; brush with oil and bake at 200°C until golden. They are lighter, though frying gives the classic shattering crunch.
Can I freeze them?
Yes; freeze the rolled, unfried cigars on a tray, then fry from frozen, extending the time a little so the cheese heats through.