Warka pastry?

Question

I wanted to try a Tunisian recipe that requires "warka" pastry. I have never heard of warka pastry, have you? What is it and where can I find it? Is it similar to phyllo or puff pastry? Are there any substitutes?

Thank you

Answer 1

No, I've never heard of it but I did some research.

http://questionsandanswers.usersboard.co...

is a good forum to ask this type of question.

I find that forum useful, why don't you join?

This is what Warka looks like:

http://farm2.static.flickr.com/1436/1203...

Warka is name for this ultra thin pastry that is a bit like a crisp crepe. It is cooked, unlike filo (phyllo).

The pastry is used to make Tunisian Briks or Brics (which are sweet or savoury filled parcels) and Moroccan Bisteeya (traditionally a pigeon pie).

Filo pastry mentioned above is a good substitute to Warka pastry.

Feuille de brik  would also be a suitable substitute.

Where you buy it varies.

It simply depends on where you live.

You may be able to buy it in a supermarket or an asian or foregin shop.

Good luck and you may want to search for "Warka Pastry" in a search engine.

You could also have a look at the link in my source.

Answer 2

Making this pastry is very difficult. Most chefs say that if you can't buy it ready-made, use phyllo or spring roll wrappers instead. If you feel up to the task, though, see below for a recipe.

Warka Pastry

  

Ingredients:

  300g strong white bread flour

  3 teaspoons sunflower or olive oil

  3 teaspoons wine or malt vinegar

  300ml tepid water, plus 2 tablespoons

Method:

'Warka' is the crisp, paper-thin pastry from North Africa that is used to make the famous Tunisian 'briks' (stuffed parcels)

or the classic Moroccan 'bisteeya' (sweet, spiced pigeon pie).



A few tips on making Warka:

Good flour is important.

The warka dough must sit in the fridge for 45 minutes for the

gluten in the flour to develop.

Making warka is very messy.

The pan that the sheets of warka are made on is as important as the dough itself. In Morocco they use what looks like an upside-down tray or paella pan made of copper. In this country you will have to be resourceful. A non-stick frying pan that just fits snugly on top of a saucepan is ideal. At home you can put a non-stick pan on top of the saucepan and tape both handles together to stop them moving about. If the surface is not non-stick then it must first be cleaned very well and lightly oiled.

Sift the flour into a large bowl. Mix the oil, vinegar and the

300ml water together in a jug. Slowly start beating the liquid

into the flour (a third at a time) using your fingers. Try to

beat out the lumps as they appear. Once all the water in the jug is incorporated, beat well with your fingertips for 3 minutes (as if whisking egg whites). Relax in the fridge, covered, for about 45 minutes.

While the warka dough is resting, get your warka pan ready.

Fill your saucepan with water to just over half-full and bring

to the boil. Reduce to a gentle simmer, and cover with the warka pan. Never let the water run dry.

Remove the dough from the fridge and beat in the additional

2 tablespoons water. The dough should look glossy and smooth.  Wash and dry your hands, set a large plate beside you with four pieces of greaseproof paper on top. Briefly beat the warka one more time (this will momentarily strengthen the gluten and make it easier to handle). Pull off a piece of dough the size of a golf ball in your hand, and take a little time to get the feel of controlling it in the palm of your hand. Dab the dough on to the hot warka pan and keep dabbing until you have formed a complete circle with no gaps, of about 25cm in diameter. With the other hand, peel off the pastry and place on a plate in between the paper. There is enough dough for the first two or three sheets to be testers. Continue until you have eight proper sheets. Every

now and then give your arm a rest before beating the warka dough and picking up a fresh piece. You can make warka a few hours in advance, but be sure to wrap the plate in clingfilm, as it can dry out and crack. The very best of luck!

Answer 3

MD1527 is  correct in a way, I would also say if you can get your hands on Filipino, Lumpa skins or large spring roll skins also, phyllo is fine but make sure to keep it moist, it can be baked or even deep fried, all can.

I am a former chef and have made them a number of times and even "Bistella".