Amlou & yoghurt bistilla

Amlou & yoghurt bistilla

By
From
A Month in Marrakesh
Serves
2
Photographer
David Loftus

In North Africa, they use a thin, delicate and transparent pastry called warkha, made by dabbing small amounts of an elastic dough onto an upturned saucepan placed over a pot of hot water. The resultant pastry sheet is peeled off after a few minutes. It makes a wonderful wrap for briouat or brik pastries, with savoury or sweet fillings. Warkha is hard to make at home, but can be bought from specialist delis and supermarkets or substituted with filo pastry. Depending on the size of the pastry sheets you buy, you might need more sheets than stated in the recipes. You can either bake or fry the warkha.

If you use filo pastry instead, simply fry it briefly in a little olive oil until golden.

Ingredients

Quantity Ingredient
4 sheets warkha pastry
or 8 sheets filo pastry
olive oil, for brushing or frying
1 teaspoon ground cinnamon
4 teaspoons thick greek-style yoghurt
Amlou

To serve

Quantity Ingredient
ground cinnamon, for dusting
4 teaspoons clear runny honey

Method

  1. Preheat the oven to 200°C. Cut the warkha pastry into twelve 10cm circles. Place the circles on a baking tray, brush with olive oil and sprinkle with cinnamon. Bake the warkha for about 5 minutes until crisp. Remove from the oven and allow to cool on the tray.
  2. If frying, heat the olive oil over a medium heat and shallow-fry the warkha in batches if necessary. Transfer to a waiting plate lined with kitchen paper.
  3. To assemble, place a circle of warkha on a plate and smear with yoghurt and amlou. Repeat this process with four more pastry circles, then top with a final circle of warkha. Make a second plate using the remaining ingredients.
  4. Sprinkle with cinnamon, drizzle with honey and serve immediately.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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