Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Don’t Smoke! The Edible Moroccan Cigar


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Impossible Burger Spicy Moroccan Cigar

2 tablespoons oil
1 12oz package Impossible Burger “ground beef”
2 cloves garlic, crushed
2 teaspoons chili pepper flakes
2 teaspoons cumin
1 cup water
Salt & pepper to taste
Cigar wrappers or spring roll sheets
1 egg white, beaten


  1. Lightly heat oil in a large pan.

  2. Add “ground beef” and sauté for a few minutes.

  3. Add crushed garlic and sauté for another two minutes.

  4. Add water, then cover pan and simmer until all water evaporates.

  5. In a colander, thoroughly drain meat until it is dry.

  6. Place in a food processor fitted with blade attachment.

  7. Add cumin and chili flakes.

  8. Pulse until ingredients turn into a pate.

  9. Add salt and pepper to taste and pulse one more time.

  10. Cut cigar wrappers in half, forming two long rectangles.

  11. Place a teaspoon of meat filling at bottom of wrapper, fold in sides and roll up.

  12. Seal with egg white or water.

  13. Heat oil and fry.

  14. Cigars can be frozen raw and fried straight out of the freezer.