500 grams (17.64 OZ) warka dough (Phyllo dough or spring roll wrappers)
3 medium leeks, chopped
3 medium carrots, peeled and grated
3 medium zucchinis, grated
100 grams (0.2 pound) black mushrooms, soaked in hot water then roughly chopped
1/2 preserved lemon, finely chopped
80 grams (0.2 pound) pitted green olives, chopped
2 tablespoons finely chopped fresh parsley and cilantro
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon ground ginger
1 teaspoon ground paprika
100 grams (0.2 pound) grated cheese
2 tablespoons all purpose flour
3 tablespoons water
50 grams (0.1 pound) melted butter
Step 1: Prepare the filling
1- Heat the olive oil in a frying pan over medium heat. Add the leeks and cook for 3 minutes while stirring regularly with a spatula.
2- While stirring the mixture, add one by one: black mushrooms, carrots, zucchini, green olives, lemon, parsley and cilantro, and all the spices. Cook for 5 minutes until the vegetables are done.
3- Turn off the heat, then add the cheese and mix. Let the filling cool down.
Step 2: Shape the cigars
4- Using scissors, remove the edges of the warka sheets.
5- On top of one warka sheet, place about a tablespoon of the filling onto the edge closest to you, leaving about 0.5 cm (1/4-inch) border along the sides.
6- Fold in the warka dough edge closest to you over the filling.
7- Fold in the left and right sides of the warka towards the center.
8- Roll up the edge tightly, as if you were rolling a carpet.
9- In a bowl, mix together the flour and water then use the mixture to brush the tip of the warka and secure the cigar.
Step 3: Cook the cigars
10- Place the cigars in a baking pan covered with parchment paper, then brush them with melted butter.
11- Bake the cigars in a preheated oven at 180°C/356 F for 30 minutes until they become deep golden brown. Serve right away.