Category: Warqa a.k.a. Brik Pastry

Making Warqa a.k.a. Brik Pastry

Paper thin Moroccan warqa, used for bastilla and other pastries, is easy once you get the feel of it. The sheets are thinner than phyllo dough, but make a good substitute for those instances when you’re in the mood to impress party guests with an impromptu “You know I make my own pastry, of course!”

Plus it’s fun to do. Provided you have a large, flat pan to paint the batter on, the only thing you need is a broad brush. A new nylon or polyester paint brush from the hardware store will work just fine. Start by assembling your ingredients. Whisking the dry ingredients together…

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A Dab Will Do You

When it comes to making ultra-thin sheets of pastry, you can go one of two ways. You can roll, which is the Western way, or you can “dab”, which is the Eastern/North African way. For long ago it seems, pastry makers in the East (probably China) realized that rather than trying to compress a dough to a paper-thin thickness, you could instead dab a moistened ball of dough onto a hot surface to make a film. Cooked, that film could then be lifted off, lubricated and used to make pastry.

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