Cuban recipe

Savory Chiviricos with Garlic and Cumin

Name: Savory Chiviricos with Garlic and Cumin
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Ingredients: 250 g all-purpose wheat flour; 15 g wheat flour for rolling out; 3 g fine salt; 1 level teaspoon garlic powder (about 3 g); ¼ teaspoon ground cumin (about 0.5 g); 1 medium egg (about 50 g without shell); 30 ml sunflower oil or mild olive oil; 30 ml dry wine; 30-50 ml water, added little by little as the flour absorbs it; About 700 ml oil for frying, depending on the pan

Thin strips and diamonds of fried dough, crisp and seasoned with garlic and cumin. A savory nibble inspired by Cuban chiviricos.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation55 min
Cooking15 min
Total time1 h 10 min
Servings1 platter (6 appetizer servings)
DifficultyEasy

Chiviricos are one of those thin fried doughs that in Cuba are associated with the party table and the afternoon snack: strips or diamonds that puff up in the oil and turn out light and crisp. They are most often found in a sweet version, with sugar or syrup.

This recipe is a savory variation inspired by that technique: the dough includes garlic and a touch of cumin, and has no sugar or syrup. It is an adaptation designed for nibbling, not a documented traditional formula. They are perfect for nibbling alongside something refreshing while chatting.

Method

In a bowl, mix the flour, salt, garlic powder and cumin.
AI-generated image.CiberCuba
Make a well in the center and add the egg, the 30 ml of oil and the dry wine. Mix first with a fork and then with your hand.
First add 30 ml of water and knead gently until you have a smooth, manageable dough. Add more water one teaspoon at a time only if needed: it should not be sticky, nor hard and cracked.
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Cover the dough and let it rest for 30 minutes so it is easier to roll out.
Divide the dough into 3 parts. Roll out each one on a lightly floured surface to a thickness of 1.5-2 mm. Keep the portions you aren't using covered.
AI-generated image.CiberCuba
Cut strips or diamonds of similar size and shake off any excess flour so it doesn't dirty the oil.
AI-generated image.CiberCuba
Heat the oil to 175 °C. Fry only a few pieces at a time, about 45-90 seconds per batch, turning them if needed, until they puff up slightly and turn a light golden color. Keep a close eye on them, since they brown quickly because they are so thin.
AI-generated image.CiberCuba
Transfer the pieces to a rack or paper towels. Repeat with the rest, letting the oil come back up to temperature between batches.
Serve the chiviricos warm or at room temperature. If you plan to store them, wait until they are completely cool and use an airtight container.