Warka - Homemade Moroccan Phyllo Dough Recipe - CookingWithAlia - Episode 320
Hi this is Alia and welcome back to Cooking With Alia to show you the mix of the flavors of Morocco
Today, I'm going to show you how to make a very important ingredient in Moroccan cuisine
Which is Warka!
Warka in Moroccan means a leaf or sheet
and it is a very thin dough similar to the Fillo dough or Spring roll Sheets
that use in many many recipes in Moroccan cuisine
For example; Briwat which is the Moroccan spring rolls filled with all different things.
Bastilla which is stable Moroccan dish
It's a chicken pie with a layer of chicken, eggs and sweet almonds rapped in Warka
and many many other recipes
So, I know if you live outside Morocco you can not find it
But Today, I have a very very easy recipe
from this book which is my favorite book "Food of Morocco"
It's for my dear friend Paula Wolfert's. I love you!!
Actually, Paula and I made a video together on how to make warka
But, it was a longer version
Today, it's a very short quick video
So, you can make it easy easy easy!!!!
and I want to make it and send me the picture
because it's super easy and I want to get empowered
because it will solve many many problems in many Moroccan recipes that you love
Let's Start !!!
To make the batter, combine in a food processor the flour, semolina, and salt.
Mix for 30 seconds.
With the machine running, add the apple vinegar and 1 cup of water.
Mix for 1 minute until you get a smooth dough.
Now add the olive oil through the tube and process the dough for 30 seconds.
Finally add ¾ cup of water and process for another minute until you have a very smooth batter.
Pour the batter into a bowl, cover, and refrigerate over night.
The next day, is the day when we are cooking the warka.
Add water in a deep pot and bring it to a fast boil.
Place a nonstick skillet on top of the pot.
Brush the skillet with vegetable oil then wipe it dry with a paper towel.
Now we are ready!!!
First stir the batter, using a bristle brush
yes, I got this brush from a paint shop!!! That's the secret tool!
Put some batter in the brush and quickly brush the batter over the hot skillet using a patting movement.
This will create a thin layer.
Cook the leaf for about 2 minutes until it turns completely white
and the edges begin to curl
This is my first warka. It's not as crisp as I want it.
It's always like this, the first warka is a throw away.
Let's make the good ones now...
Stir, Pat, All around, in the center, and wait for 2 minutes
the edges will curl, and the warka will become white
it's ready, peel! Look at this...
it's so thin you can see my arm through it!
Transfer the warka to a paper towel, shiny cooked side up
and quickly brush it all over with vegetable oil
Cover with another paper towel.
Let's make another one -- just for fun!
Each warka is separated with paper towel... otherwise, they will stick to each other.
Slide the stack of warka into a plastic bag to prevent them from drying out.
Keep in the fridge for up to 3 days!
Now you believe me... it's THAT easy!!!
Check out my briwat and bastille videos to make good use of your warka!
Bon appetite!
Warka is a staple ingredient in Moroccan cuisine - today we will make it at home, the easy way, following my dear friend Paula Wolfert's recipe! WRITTEN RECIPE: http://goo.gl/AWOpDN INGREDIENTS: 1 3/4 cup (226 grams) high-gluten flour 1/4 cup (40 grams) fine semolina flour 1 teaspoon salt 1 tablespoon cider vinegar or fresh lemon juice 1 tablespoon extra virgin olive oil 1 cup (236 ml) + 3/4 cup (177 ml) water 3 tablespoons vegetable oil fro brushing the cooked leaves