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Ouarka: recipe illustration
Pasta & rice

Ouarka

Ouarka is a very thin dough, close to brick pastry, stretched by hand and then quickly cooked on a griddle. It forms the base of pastillas and flaky pancakes, which are filled with meat, dried fruit or cinnamon sugar.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

535 kcal per serving

Protein
22.3 g
Carbohydrates
70.7 g
of which sugars
1.4 g
Fat
16.8 g
Fiber
3.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the semolina, flour and salt, then gradually add the lukewarm water while kneading to get a soft, smooth dough.
  2. Cover and let rest for 20 minutes so the semolina absorbs the water well.
  3. Divide the dough into 8 balls and roll each one out as thinly as possible, until almost transparent.
  4. Cook the discs in a hot, lightly oiled pan for one to two minutes per side, without letting them colour, then stack them under a tea towel.
  5. For the filling, sauté the chicken with the ras el-hanout, parsley and cinnamon, then prepare scrambled eggs.
  6. Fill each disc with chicken and a little egg, fold it over and brown it in melted butter in a pan, about 2 minutes per side.

Variations and tips

Sweet version. Fill with icing sugar, cinnamon and toasted almonds instead of chicken.

Using what is easy to find here. Fine semolina can be replaced with extra flour, with a little more water.

More ideas

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Original Ecomely recipe.