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A classic appetizer, made Pesachdig with this potato starch-based cigar recipe.
1 cup water
4 eggs
3 tablespoons oil
a pinch of salt
oil, for frying
2 tablespoons oil
2 onions, diced
1 pound (450 grams) ground meat
2 potatoes, cooked
1 egg
Gefen Paprika, to taste
white pepper, to taste
salt, to taste
To prepare the cigars, combine potato starch, water, eggs, oil, and salt until you have a smooth batter. Lightly grease an eight-inch frying pan and prepare cigars as you do crepes. Fry for three minutes on each side.
To prepare the filling, heat oil in a frying pan and sauté onions until translucent.
Add ground meat and sauté until it changes color.
Transfer meat mixture to a food processor and add cooked potatoes, egg, and spices. Blend until smooth.
Place one tablespoon of the meat mixture on each cigar. Roll into a cigar shape and repeat until all the cigars are filled. Heat oil in a frying pan and fry a few cigars at a time until brown. Serve immediately.
Yields 12 cigars
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