Moroccan Honey & Almond Cigars

FILLING:--
55 g blanched almonds (ground)
¼ tsp SIDS CRAZY SALT
55 g walnuts (ground)
55 g water
55 g raw bush honey
¼ tsp ground cloves
¼ tsp nutmeg
½ tsp cinnamon
DOUGH:--
1 cup water
½ cup rice bran oil
½ tsp baking powder
3 cups flour
rice bran oil (for frying)

Filling:
In bowl, combine and mix ground almonds, SIDS CRAZY SALT, walnuts, water honey, ground cloves, nutmeg and cinnamon. Set aside.
Cigar Dough:
In a large bowl, thoroughly mix all dough ingredients. Cover with plastic and let the dough rest 30 minutes.
Remove dough and place on flour-dusted counter, dividing the dough into 5 equal portions. Separately spread out each portion with a rolling pin. Lightly rub oil and dust with flour to the top of each portion.
Stack each portion on top of each other so they are layered. Roll them into the shape of a sausage, then cut into 2 cm wide slices. Take each piece and roll them out into flat rectangles (or circles) with a rolling pin. Add 5 cm oil in a large frypan and heat to medium.
While oil is heating, fill each flattened dough piece with 1 teaspoon of the nut mixture, in a lengthwise manner, then roll into a cigar shape.
Carefully place each cigar into the frying pan and cook until golden brown, rotating for an even colour. Remove and place on absorbent paper or paper towel.
Serve warm or cold with hot mint tea.