Briouat — Crisp Goat Cheese & Herb Cigars

Ingredients

• 8 oz Goat Cheese, crumbled or finely cooked and cooled
• 12 sheets warqa or phyllo pastry
• 1 small onion, minced fine
• 1 tsp ras el hanout
• ½ tsp cinnamon
• Handful parsley and cilantro, minced
• 1 egg, beaten, for sealing
• 3 tbsp melted butter
• 2 cups neutral oil, for frying
• Salt and black pepper
• 1 tbsp honey, for drizzling

Method

1. Mix the Goat Cheese with the onion, ras el hanout, cinnamon, herbs, salt, and pepper. If it's loose, chill it 20 minutes — a wet filling will burst the pastry in the oil.
2. Cut the pastry into strips about 4 inches wide, keeping the stack under a damp towel so it doesn't shatter. Brush one strip with melted butter.
3. Place a finger of filling at one end, fold the sides in, and roll into a tight cigar. Seal the last inch with beaten egg and press firmly. Repeat, keeping the finished rolls covered.
4. Heat the oil to 350°F (175°C) — a scrap of pastry should sizzle immediately without browning in under 10 seconds. Fry 4 at a time, turning, 2–3 minutes until evenly bronze.
5. Drain on a rack and hit them with the thinnest drizzle of honey while hot. Serve with mint tea and no plates.