Kaak el warka

butter is cooked on gentle fire for 5 mns, clarified by the elimination of foams. flour is put in bowl, hollowed in the middle to add the pinch of salt, 3cl of rose flower water and the clarified butter. all is mixed with the hande until the paste is smooth and quite crumbly. little by little 10cl of warm water is added to the paste while continuing the gentle kneading until it is white and elastic. it is let to rest for 1hour.
The minced superfine almonds, the icing sugar and 2cl of rose flower water are mixed to obtain a homogeous smooth marzipan.
It is shaped in a sausage of a diametre of 1cm and then cut into small 12.5 cm sticks.

the former paste is milled in the palm of the hands and then flattened in little strips by a rolling pin. Each strip is filled with a stick of marzipan. it is wrapped and rolled over itself 3 times. The filled up and rolled strips are then formed into circles (kaak) the ends are joined and then sealed by the rose-flower water remaining. Let it to rest for one hour and then put it in a 140°c oven ( right in themiddle) for 15mns.