To fill:
200 grams of fresh, high-quality white fish, skinless and boneless, coarsely chopped with a knife
Tiny red onion/shallot, finely chopped
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A handful of finely chopped parsley
2 tablespoons lemon juice
Half a teaspoon of salt
A pinch of black pepper
A little crushed chili (optional)
Lemon zest from half a lemon (optional)
For the cigar:
Prepared cigar leaves
A little flour mixed with water to seal the cigar
Oil for semi-deep frying.
• Drizzle a little lemon juice on the fish to soften the fishy taste.
• In a bowl, gently mix all the filling ingredients with a spoon, being careful not to mix too vigorously, so as not to make the mixture too dense. It should be airy...
• Take a cigar leaf and fill the top about two centimeters from the top - fill to the preferred thickness: if you want thick cigars - about 2 centimeters thick and if you want thin ones - about 1 centimeter thick.
• Place the filling up to 2 cm from the edges.
• Roll into a cigar - roll the top of the cigar leaf over the filling and then close the edges on both sides, and continue rolling the leaf until you have a cigar.
• Seal the end of the cigar with glue made from flour and water - using a brush.
• Heat oil in a pan and fry the cigars on both sides until nicely browned.
• Remove the cigars to paper towels.
• Serve with white tahini and pickled lemon
