“Marzipan-filled cigars, fried and dipped in honey syrup, are an Algerian treat my grandmother Miray would make for Shavuot,” says chef Enav Azgouri. “It’s a nutritional hazard — but it’s insanely delicious. Two months ago, I walked past an Algerian deli in New York, spotted some, and nearly burst into tears.”
Ingredients
For the dough:
⅔ cup (160 ml) neutral oil
¾ cup (180 ml) water
2½ cups (350 g) all-purpose flour
Pinch of salt
½ teaspoon baking powder
1 tablespoon sugar
For the filling:
3 cups (300 g) blanched ground almonds
1½ cups (300 g) sugar
1 tablespoon orange blossom water
2 egg whites
For the syrup:
1 cup (360 g) honey
½ cup (120 ml) water
Zest of 1 lemon
For frying:
1 ½ cups (375 ml) vegetable oil
Preparation
- Prepare the dough: In a large bowl, whisk oil and water until fully combined and milky white.
- Add flour, salt, baking powder, and sugar and mix. Knead with your hand until a soft, non-sticky dough forms.
- Cover with plastic wrap and refrigerate for 2 hours or overnight.
- In the meantime, prepare the filling: Lightly beat the egg whites. Add all of the filling ingredients and knead by hand into a cohesive mass. Form into small “kebabs” about 1 cm thick and 5 cm long.
- Divide the dough into small balls (2 cm in diameter), then roll the balls into thin 10 cm circles with a rolling pin. Place a “kebab” (filling) in the bottom third of each circle. Fold in the side edges and roll up, away from you, tightening as you roll.
- In a medium-sized pot, heat oil to 350°F (175°C). Fry 2 cigars at a time until golden, about 4 minutes, remove with tongs and drain on paper towels. Make sure the cigar does not rest against the bottom of the pot when frying, to prevent it from being scorched.
- Meanwhile, add honey and water in a small pot, mix and bring to a boil over high heat. Lower the heat and simmer for 10 minutes, then turn off the heat, add lemon zest, and let cool. Dip cooled cigars into the syrup before serving.
