6 cigar leaves
3 tablespoons white flour
5 ml water
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For the cigar filling:
Breamnodi fillet, 2 units
A handful of chopped parsley
A handful of chopped basil
2 cloves of garlic, chopped
1/4 chopped red chili pepper
A tablespoon of olive oil
A teaspoon of black pepper
A teaspoon of salt
A teaspoon of cumin
A handful of chopped spinach leaves and boiled in water
Place the fish in a food processor and grind.
Place the filling ingredients in a bowl and mix well.
In a bowl, place the flour and water. Mix until you get a thick mixture.
Take a cigar leaf and brush the corners with the flour and water mixture.
Place a filling mixture at the tip of the leaf, press into a cigar shape, and deep fry in oil.
Ingredients:
Liter of yogurt 3% fat
Grated pickle
A handful of chopped dill leaves
2 crushed garlic cloves
2 tablespoons olive oil
Grated zest from half a lemon
Half a teaspoon of salt.
How to prepare:
Take a clean cloth and put the yogurt on it and leave it in the refrigerator for 24 hours.
After 24 hours, place the remaining ingredients on top of the yogurt, mix well, and plate.
Fry the cigars and place them next to the tzatziki.
