Bourekat el Aroussa, affectionately known as “bride’s fingers,” are a cherished Moroccan delicacy — slender, crisp pastry rolls filled with a flavorful mixture of shrimp, garlic, tomato, cilantro, cumin, and lemon.
Each cigar-shaped bite offers a contrast of flaky golden exterior and warm, aromatic seafood filling inside.
Traditionally served during celebratory occasions such as weddings, Eid, and family feasts, these Moroccan shrimp cigars are more than just an appetizer — they’re a symbol of hospitality and festive indulgence.
Their elegant shape and bold flavor make them equally at home on street food stalls and curated mezze platters.
Whether enjoyed fresh from the fryer with a squeeze of lemon or paired with mint tea and dipping sauces, Bourekat el Aroussa brings a touch of North African charm to any table.
Perfect for entertaining, special events, or a creative spin on seafood starters, they’re a delicious way to explore Moroccan culinary traditions.
⦁ 2 tbsp oil
⦁ 3 cloves garlic, crushed
⦁ 1 bunch cilantro, chopped
⦁ ½ tsp salt
⦁ Pinch of cumin powder
⦁ Juice of ½ lemon
⦁ 1 tomato, peeled, seeded, and finely diced
⦁ 8 oz (250 g) shrimp (peeled)
⦁ 1 green chili (optional)
⦁ 12 sheets warqa or filo pastry
⦁ 1 egg yolk, for sealing
⦁ Oil for deep frying
1. Heat oil in a pan (about 160–170°C / 320–340°F). Sauté garlic, cilantro, salt, cumin, and lemon juice for 2–3 minutes.
2. Add tomato and cook for 7 minutes. Add shrimp and chili and cook another 3–4 minutes.
3. Remove from heat and allow to cool slightly.
4. Halve each pastry sheet. Place 1 tbsp of filling in the center, fold sides inward, and roll tightly into cigar shapes.
5. Seal with egg yolk.
6. Deep-fry in hot oil 175°C / 350°F for 4–5 minutes or until crisp and golden. Drain and serve hot
🛒 Choosing Ingredients
✔ Shrimp (Fresh or Frozen) – Use peeled, deveined shrimp; roughly chop to maintain texture. Thaw fully if frozen and pat dry.
✔ Tomato Prep – Blanch tomatoes to peel easily, then seed and dice to avoid excess moisture.
✔ Cilantro & Garlic – Use fresh garlic (crushed) and finely chopped cilantro for bold, herbaceous flavor.
✔ Cumin & Lemon – Just a pinch of cumin and a splash of lemon juice brighten the shrimp mix without overpowering it.
✔ Pastry Choice – Warqa gives an authentic Moroccan crisp, but filo works well if brushed lightly with oil and kept covered to prevent cracking.
👩🍳 Preparation Tips
✔ Low-Moisture Filling – After sautéing, simmer uncovered until mixture is thick and nearly dry to prevent soggy rolls.
✔ Cooking Temperature – Cook shrimp and tomato mixture over medium heat (about 160–170°C / 320–340°F) until thickened.
✔ Cool Before Rolling – Always let the filling cool to room temperature (20–22°C / 68–72°F) before handling filo/warqa.
✔ Rolling Method – Use about 1 tbsp filling per half sheet. Fold sides inward and roll tightly like a cigar. Tuck the edge under.
✔ Seal Securely – Use egg yolk as glue to seal the final edge — important to prevent bursting in the oil.
🔥 Frying Techniques & Temperatures
✔ Oil Temp: 175°C / 350°F – Ideal for crisp, golden pastry with a tender interior. Use a thermometer or test with a scrap of pastry (should sizzle immediately).
✔ Pan Depth – Use at least 5 cm (2 in) of oil for deep-frying; the cigars should float and not touch the pan bottom.
✔ Fry Time – Cook cigars for 4–5 minutes, turning once or twice, until evenly golden and crisp.
✔ Drain Immediately – Use paper towels or a wire rack to wick off excess oil and keep the texture light and crisp.
🍤 Serving & Storage Tips
✔ Serve Fresh & Hot – Best served right out of the fryer with lemon wedges, harissa mayo, or yogurt dip.
✔ Perfect Pairings – Serve with Moroccan mint tea, lentil salad, or as part of a Ramadan iftar spread.
✔ Prep Ahead – Assemble up to 24 hours ahead and refrigerate tightly wrapped.
✔ Freezer Tip – Freeze uncooked cigars in a single layer, then transfer to bags. Fry from frozen at 175°C / 350°F for 6–7 minutes.