Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Warqa pastry: need help and insight on homemade warqa (Wolfert recipe)

By FlyingChopstik
October 15, 2014 in Middle East & Africa: Cooking & Baking

Followers 0

Recommended Posts

FlyingChopstik

Posted October 15, 2014

- Share

Posted October 15, 2014

Hello everyone,

I made warqa dough for the first time today, following a recipe from Paula Wolfert's The Food of Morocco cookbook. It was surprisingly easy to make, however, i am concerned that this pastry is way too fragile to use. Im not sure if i did something wrong. The leaves are very delicate, especially around the edges. Some of them have rips in the centers. I brushed each with olive oil and layered them according to instructions and popped them into a bag. I was planning on making Paula's seafood bastilla in a couple of days but i think i might end up using filo dough.

Has anyone made homemade warqa? Have you used it for any recipes such as bastilla? Is yours soft or crispyish? The leaves came out more like a spring roll consistency then a filoish consistency.

Please help. Im curious of other peoples experience with this.