Moroccan piquant liver-stuffed cigars

For the Warqa or Brick (the cigar dough :

2 c. all-purpose flour

1 tsp. Salt

1 tsp. Vinegar

2 cups water 

For the liver filling:

1 lb. chicken liver

Salt

2 big garlic cloves

1 tsp. Harissa spread

1 tsp. cumin

½ tsp. paprika

2 tbsp. Olive oil

½ tsp. black pepper

1 tsp. salt

Paint brush

Canola oil for frying

Making the Warqa:

1. Place the flour, vinegar and salt in a mixing bowl. Start adding the water and keep mixing till a batter forms and there are no lumps. The dough should be a bit thick but liquidy.Let it rest for an hour. T

2. Heat a nonstick pan on low medium heat and use a bit of oil spray, just for the first one.

3. Brush the pan with the dough, forming a round thin “leaf”. Work as quickly as possible. Let it cook for about 40 seconds and remove it. The first few may not come out good. It’s fine. Place it on parchment paper. 

Making the filling:

1. Salt the liver and grill it for 10-15 minutes (only till there is no blood but it’s still tender).

2. Place in a food processor and add the rest of the ingredients. Grind and transfer to a piping bag. Set aside.

3. Cut each Warqa round paper  in half.

4. Pipe a strip of the liver filling along the wide side, leaving about 1/2 inch on each side.Fold the edges over the ends and  tightly roll it up.

5. Heat the oil in a large and deep skillet over medium-high heat and fry the cigar till they are golden brown and crispy. Serve with tahini dressing and a drizzle of silan.