FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
WARKA
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Moroccan pp. 322-324]
is thinner even than the Greek phyllo pastry, the warka is made from flour and water and most closely resembles the technique for making Chinese spring roll skins. The dough mixture is dabbed or rubbed over a flat or domed heated utensil, forming a sheer "skin" of pastry that is gently lifted off as soon as it firms. To keep it workable, it may be gently washed with oil or melted butter. Layered together, the final effect is simlar to the French puff pastry.