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Shared by Rinat Tzadok

Moroccan Fish Cigars

Yield: 20 cigarsTime: 75 min

Moroccan Fish Cigars

Yield: 20 cigarsTime: 75 min

Family Journey

MoroccoHadera, Israel
Tel Aviv, Israel

This recipe was shared by Rinat Tzadok. Read more about her family in "Fish Cigars for Rosh Hashana." 


  • 1 lb. firm, skinless, mild white fish such as red snapper, grouper, or striped bass chopped into small cubes
  • 2 garlic cloves, minced
  • 1 medium red onion, finely diced
  • 1 tomato, finely diced
  • ½ small jalapeño, seeded and minced
  • 1 cup chopped cilantro
  • 2 tablespoons olive oil
  • ¼ teaspoon fresh ground pepper
  • 1 ½  teaspoon salt
  • 1 package Brik dough (Rinat recommends the brand Les Fines Pate du Soleil)
  • 3 tablespoons all purpose flour
  • Canola or vegetable oil for frying
AppetizersPareveNorth Africa


  • Step 1

    Place the fish, garlic, red onion, tomato, jalapeño, cilantro, olive oil, and pepper in a large bowl and mix to combine. Cover and refrigerate mixture for 20-30 minutes

  • Step 2

    While the mixture sits, make the glue for the cigars by mixing together 3 tablespoons of flour with a ½ cup water in a small bowl.

  • Step 3

    Remove mixture from fridge and add salt. Mix to combine and taste for seasoning.

  • Step 4

    For assembly: Cut the brik of dough in half so that you have two equal semicircles. With the flat side of one half of the dough facing you, brush the edges of the semicircle with the flour and water glue mixture. Place 2 tablespoons of the filling along the bottom edge of the brik in a 3 inch long and ½ inch wide line. Fold in the left side, then the right side and roll into cigar shape. Repeat with remaining filling and brik.

  • Step 5

    Pour a ¼ inch of the oil into a heavy bottomed saute pan and heat over medium high heat. Working in batches of 5-6, add the cigars and fry for 2-3 minutes per side, turning halfway through, until golden brown on all sides.

  • Step 6

    Place finished cigars on a plate lined with paper towels.

  • Step 7

    Serve immediately. Rinat recommends serving the cigars with tahini and grated tomato.