Mococcan warqa is also known as “brik” and “brick” bread. Traditionally it’s made by dabbing a wet dough ball onto a convex copper dish that’s heated over a small charcoal fireplace. Because most people in the Western world lack that tools, we make use of a slim batter with brush it onto a non-stick pan that’s warmed from below by boiling water. The gear range is different however the result is very similar.
The Stroopwafels are made with 2 slim crispy waffles, stuffed and glued together with an amazing caramel syrup- usually hazelnuts or honey. The best way to eat a stroopwafel is at room temperature or just lightly heated up over a warm mug of tea or coffee.
But this recipe will be something different - warqa (warka) stuffed with Moroccan Haroset.
When you use the warka leaves, keep in mind that the shiny side - the cooked side - will always be facing the frying oil, the baking dish or the heat of the oven.
It takes around 5 minutes to make this batter in a food processor and also with training around 2 mins to cook every leaf.