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Moroccan cooking: Sikar recipe with cheese

• What is traditional Moroccan food?
• What spices are used in Moroccan cooking?
• What are four favorite Moroccan dishes?
• What is the most traditional ingredient in Moroccan cooking?

Among the Ramadan appetizers that abound on the Moroccan table, especially during the time of Iftar or Sahur, and known for its wonderful taste, and its distinctive taste in modern Moroccan cooking, is a recipe Sikar with cheese, a recipe easy to prepare, does not require effort or experience in the techniques used in the field of cooking, but on the contrary can be prepared with ease, for ease of amounts in every home.

The benefit: cheese has many benefits, especially since it is considered one of the necessary meals for the human body, it is considered a material of high nutritional value because it contains several sources such as iron, proteins, and mineral salts, in addition to calcium, phosphorus, saturated fat, and high calories, sulfur and other healthy minerals needed by the body.

As a tip, cheese is not allowed to be consumed in large quantities for people who follow the diet or slimming, as well as people who suffer from diseases and heart problems, because it contains saturated fat and may cause clots in the heart because it causes high cholesterol in the blood.

In this article, I will propose to you today that I am zanouba_Tizi, God willing, the recipe of Sikar cheese on my way in the kitchen, as easily found, wonderful in taste ideal, in exact amounts available in every home.

Ingredients for Sikar recipe:

• Cheese tray. 
• 8 pieces of land and, Kashir or smoked meat. 
• 100 g of red Fromage. 
• Spoon R of municipal thyme. 
• A quarter of a kilo of pasta paper. 
• Vegetable oil for frying. 
• A little flour. 
• A little water.

For garnish: I used poppy and mayonnaise to increase the flavor.

How to prepare the cicardine filling:

In the beginning, prepare a medium bowl or vase to put the ingredients together.

We will need in the first the whole cheese box put in the pot, add to it small pieces of meat and with Fromage rubbed, then add the thyme, and start stirring all the elements well to form the filling.

Method of inserting the filling into the cicardine:

This process is done on the surface of the work table or (boutaji), at first we bring the pastilla paper and isolate each sheet separately, we proceed to bend the pastilla paper on the triangles, and put in it a teaspoon of the filling that we have prepared in advance, and we roll it in the form of a Segar.

For reference: flour can be used with water as a sticker dough for Sikar, and in order not to break the pastilla paper you can Madam grease it with a little oil or butter to facilitate the process.

Method of frying Sikar fingers:

At this last stage, after we have collected the cigars, we bring a medium-sized frying pan, pour a little vegetable oil into it, and leave it on low heat.

We put the pieces of cigars one by one, and do not remove them from the oil until we make sure that the cigars have taken a golden color.

To decorate the Sikar and serve it on the breakfast table, I put mayonnaise on the sides with a little Poppy, to give it a new shape and to increase the flavor and coffee in the taste.

Let's get in the latter the final form of the recipe, as you can see in the photo.

If you like the article, do not forget to share it with loved ones and in your communication sites to benefit, you can also visit my channel for more videos in the field of cooking and desserts, link my channel: Zanouba Tizi channel.