Boureks au Pate de Warkha

Name: Boureks au Pate de Warkha
Yield: Serves 6
Cuisine: Moroccan
Ingredients: ¼ teaspoon each of crushed black pepper, hot red pepper and powdered cinnamon; ¼ teaspoon each of crushed black pepper, hot red pepper and powdered cinnamon; ¼ teaspoon each of crushed black pepper, hot red pepper and powdered cinnamon; salt; 12 warkha pastry leaves; 450 g/1 lb minced (ground) lamb; ¼ Spanish onion, peeled and coarsely grated; 2 tablespoons olive oil; 2 tablespoons butter, or smen; oil, for frying; lemon segments; 4 eggs; 4 tablespoons chopped flat-leafed (Italian) parsley; 4 tablespoons chopped fresh green coriander; 2 tablespoons butter, or smen

Preparation info

Serves
6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

12 warkha pastry leaves
450 g/1 lb minced (ground) lamb

Africa
Asia
Europe
Morocco
Iran
Spain
Pastry
Mediterranean

Method

To prepare the lamb filling, sauté the onion in olive oil until transparent. Add lamb, pepper, spices and salt to taste, and continue to cook, stirring constantly, until meat changes colour.
To prepare the runny omelette, beat eggs in a small bowl until frothy. Add chopped parsley and coriander and beat again until well mixed. Melt a little butter (or smen</