Anchovy, Egg and Harissa Brik

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Preparation info
  • serves

    2–4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

North African warka dough is a little fiddly to make but worth it for the delicacy of the pastry. You can use single filo sheets instead if practice and time are limited.

Ingredients

Warka Dough

  • 300 g organic strong white bread flour (Shipton Mill or Doves Farm)
  • 1 tablespoon olive oil

Method

First make the warka dough. Sift the flour into a large bowl. Mix the oil, vinegar and water in a jug and gradually add it to the flour in small quantities, working the dough with your fingertips to remove any lumps that form. By the time all the liquid has been added, you should have a loose, wet but smooth dough. Now begin to work the dough with your hand cupped in a claw shape. Knead like th