Kâak warka

Preparation

Kakak waka dough: Mix the flour with the butter balm (at room temperature). Add the rose water and knead until a smooth dough is obtained. Let stand for a few hours.

Almond stuffing: mix the almond powder and the sugar together then incorporate the rose water in order to obtain a homogeneous texture.

Spread the dough thinly (1mm thick) using a rolling pin.

Form the stuffing into small sticks (5cm)

Wrap the stuffing with the dough.

Join the two ends to form a well-rounded ring.

Bake at 180 ° for 10 minutes.