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kaak el warka

Posted by [email protected] on June 11, 2011 at 5:22 AM


  • 250 g of flour
  • 125 g of butter
  • 10 ounces of rose water
  • 240 g of almond powder
  • 60 g of icing sugar
  • 1 pinch of salt


Prepare butter by cooking over low heat for about 5 min.

Clarify it by removing milk to get the ghee.

In a bowl, add flour, make a fountain and add salt,  3cl of rose water and ghee



Stir the mixture with your hands to obtain a  flexible and crumbly mixture.

Gradually add 10 ounces of warm water while kneading the dough so that it becomes white and elastic. Let it rest 1 hour.


In a bowl, put the almond powder, icing sugar, 2 ounces of rose flower water. Mix until dough is smooth and homogeneous .

form sticks of 1 cm in diameter and 12, 5 cm long


cool the dough between the palms of the hands, with a rolling pin roll out the dough very finely into small bands.


Place a stick of almond paste tat the base of the  spreaded paste.

Wrap it by rolling it 3 times on itself. Cut the roll of dough.

attach the kaak, with the remaining rose water, by joining the 2 ends.

Let stand  for 1 hour. Bake between 2 plates at 140 degree C for 15 minutes.

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