Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

You can see how this magnificent dish came out of the kitchens of the Ottoman Empire. It is a lot easier to make than it looks and will amaze your friends; you can even make mini ones. The trick is to use lots of oil on the pastry dough leaves. I have not attempted to tell you how to make leaves of warka, the traditional pastry used, which requires complicated things done on the back of a heated copper bowl with a flour and water paste. If you want to go there, I recommend