Name: Cigares au Fromage
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20 cigars
Cuisine: Moroccan
Ingredients: 10 sheets brick pastry or warqa, cut in half; 250g fresh jben, ricotta, or soft goat cheese, well drained; 120g fromage rouge (Edam) or mild semi-firm cheese, grated; 1 egg yolk; 2 tbsp fresh parsley, finely chopped; 2 tbsp fresh coriander, finely chopped; 1 tsp preserved lemon peel, finely chopped; 1/2 tsp ground cumin; 1/4 tsp black pepper; A small pinch of salt, only if the cheese needs it; 2 tbsp flour; 2 tbsp water; Neutral oil, for frying; Lemon wedges, for serving

Question 1

What cheese is best for cigares au fromage?

Accepted Answer

Use 250g well-drained fresh jben for the cleanest Moroccan flavor, or substitute well-drained ricotta or soft goat cheese. Mix it with 120g grated fromage rouge, Edam, or another mild semi-firm cheese so the filling melts without becoming runny inside the brick pastry.

Question 2

How do I keep Moroccan cheese cigars from getting soggy?

Accepted Answer

Drain the fresh cheese for 15 minutes in a fine sieve, or press it gently in a clean cloth if it looks wet. The cheese filling should mound on a spoon, not run from it. Wet cheese softens the brick pastry before the hot oil can crisp it.

Question 3

How do I stop cigares au fromage from bursting while frying?

Accepted Answer

Use one heaped tablespoon of cheese filling per half-sheet of brick pastry, fold in the sides, roll firmly, and seal the final edge with a flour-and-water paste. Fry seam-side down first in small batches so the sealed edge sets before the cigar is turned.

Question 4

What oil temperature is right for frying Moroccan cheese cigars?

Accepted Answer

Heat 2 cm of neutral oil over medium heat and fry the Moroccan cheese cigars for 2 to 3 minutes, turning until deep gold all around. Listen for a lively sizzle. A violent roar means the oil is too hot and the pastry will brown before the cheese melts.

Question 5

Can I make cigares au fromage ahead of time?

Accepted Answer

Yes. Roll cigares au fromage up to 1 day ahead and refrigerate them covered, with parchment between layers. For longer storage, freeze the uncooked cigars on a tray, then transfer them to a sealed bag for up to 1 month. Fry from frozen over slightly gentler heat.

Question 6

Can I bake Moroccan cheese cigars instead of frying them?

Accepted Answer

Yes. Brush the rolled Moroccan cheese cigars with oil and bake them at 200C for 15 to 18 minutes, turning once. Baking gives a lighter crisp texture, while frying is the traditional party-table method and gives the brick pastry its deepest golden crunch.

Culinary Explorer

Cigares au Fromage

Ingredients

brick pastry or warqa

fresh jben, ricotta, or soft goat cheese

fromage rouge (Edam) or mild semi-firm cheese

Where cooking meets culture.

Ingredient	Quantity
brick pastry or warqacut in half	10 sheets
fresh jben, ricotta, or soft goat cheesewell drained	250g
fromage rouge (Edam) or mild semi-firm cheesegrated	120g