Stuffed Warka with Beef and Runny Egg
Ingredients
- 400 gGround beef 5% fat (fresh)
- 2 pcYellow onion (finely diced)
- 4 pcEgg (whole)
- 200 gPotato (cooked and mashed)
- 1 pcFlat-leaf parsley (chopped bunch)
- 1 tbspRas el hanout
- 40 gSalted butter
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 pcWarka pastry sheets
Method
A brown, brittle shell that releases a spicy beef filling and a still-liquid egg yolk. The scent of brown butter and ras el hanout dominates the end of cooking.
- 1
Finely dice the yellow onions. In a pan with olive oil, sweat them until translucent and slightly tender.
- 2
Add the ground beef and ras el hanout. Increase heat to brown the meat without it releasing too much juice. It should remain crumbly and well-infused with spices.
- 3
Mash the cooked potatoes with a fork and mix them into the meat off the heat. Add the chopped flat parsley. The filling should hold together without being compact.
- 4
Spread a warka sheet. Place a nest of filling in the center. Crack a whole egg into the middle of the nest. Fold the sheet into a square or triangle to seal the egg tightly.
- 5
Heat the salted butter in a pan. When it foams and smells like hazelnut, place the warka. Baste with fat until the crust is golden and crunchy. The yolk should feel soft to the touch.
Frequently asked questions
How do you get this dish right?
- The pan must be very hot before placing the warka to sear the pastry instantly.
- Do not overfill, otherwise the sheet might tear before the egg is set.
- Brown butter provides that nutty, toasted flavor that makes all the difference.
How long does this dish keep?
Eat immediately to maintain crunchiness. Does not reheat well.
