Kaak Warka with Spiced Lamb Filling

Ingredients

• For the warka dough: For the warka dough:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 300ml (1 1/4 cups) lukewarm water 300ml (1 1/4 cups) lukewarm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the spiced lamb filling: For the spiced lamb filling:
• 500g (1 lb) ground lamb 500g (1 lb) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• For brushing the pastry: For brushing the pastry:
• 50g (1/4 cup) melted butter 50g (1/4 cup) melted butter

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the warka dough. Gradually add the lukewarm water while kneading until a smooth and elastic dough forms. Divide the dough into small balls and let them rest for 30 minutes.
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon. Stir in the cumin, coriander, cinnamon, salt, and pepper. Cook for an additional 5 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out each dough ball into a thin, almost transparent sheet. Brush each sheet with melted butter.
6. 6.
   Place a spoonful of the spiced lamb filling onto one end of the dough sheet. Fold the sides over the filling and roll it up tightly, forming a cigar shape. Repeat with the remaining dough and filling.
7. 7.
   Arrange the rolled pastries on a baking sheet lined with parchment paper. Brush the tops with melted butter.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crispy.
9. 9.
   Serve the Kaak Warka warm as an appetizer or as part of a main course.

Treat your ingredients with care...

• Warka dough — To achieve the desired thinness and transparency of the dough, it is crucial to roll it out as thinly as possible. Dusting the surface with flour will prevent sticking and make it easier to handle.
• Ground lamb — Opt for lean ground lamb to reduce the fat content in the filling. If ground lamb is not available, you can substitute it with ground beef or chicken.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spiced lamb filling.
• To save time, you can prepare the spiced lamb filling in advance and refrigerate it until ready to use.
• Serve the Kaak Warka with a side of harissa sauce for an extra burst of flavor.
• If you prefer a vegetarian version, you can substitute the lamb filling with a mixture of sautéed vegetables and spices.
• Leftover Kaak Warka can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.

Serving advice

Serve the Kaak Warka as an appetizer at a Tunisian-themed dinner party or as a main course accompanied by a fresh salad. Garnish with chopped parsley or mint leaves for a pop of color.

Presentation advice

Arrange the Kaak Warka on a platter, allowing the golden-brown pastries to take center stage. Sprinkle some powdered sugar over the top for an elegant touch. Serve with a side of harissa sauce and lemon wedges for guests to customize their spice level.