The famous fried, mildly flavored, pastries of Morocco! Thin dough, warqa, that can be substituted with phyllo dough or spring roll wrappers.
- 1 lb. ground meat, beef or lamb
- 1 medium onion, diced
- 3/4 teaspoon paprika
- 1 1/4 teaspoon cumin seeds
- 2/3 teaspoon pepper
- 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 3 tablespoons butter
¼ cup parsley leaves, chopped
- 2 eggs, beaten
- 1 pound or package warqa or thin dough
- 3 tablespoons butter melted
- 2 egg yolk, beaten
- 3 cups vegetable oil
In a large skillet warmed over medium high heat, sauté 30 seconds to 1- minute onion, paprika, cumin seeds, pepper, salt, cinnamon and butter. Add in ground meat, stirring well, and cook till no longer pink.
Add in chopped parsley and eggs. Stirring constantly to incorporate into meat or else will burn.
Remove from heat and set aside or spread out on a paper towel lined plate to drain.
Lay out dough, cut into long strips roughly 2 ½ - 3 inches wide.
With pastry brush, brush with melted butter bottom 2/3 of strip and place one spoonful of ground meat in the center of dough.
Fold into a triangle shape and fry 2-3 minutes per side or until golden brown.
Make thee ahead! Freeze 2-3 weeks in advance and reheat in a 350 degree oven 5-10 minutes!