Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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warqa a paper-thin N. African pastry resembling a somewhat stiff filo. It is made by tapping a lump of dough on a heated griddle and removing the thin layer that sticks (hence its Algerian name, malsuqa, ‘that which sticks’). Warqa is used in tharid, many pastries (including the elaborate squab pie bestila) and brik, the flat, triangular fried version of the Turkish börek characteristic of tunisia.