Filling: fresh cheese (ricotta, paneer, or feta + cream cheese) mashes with a beaten egg, chopped parsley, mint, ground cumin and a pinch of black pepper. Warka pastry (or filo) strips lay flat. A teaspoon of filling sits at one end; the strip folds flag-style up the strip, forming a triangle. Edges seal with egg-wash or water. Deep-fries for 2-3 minutes till deep gold. Drains on a rack. Eats warm.
Onion is softened slowly in olive oil 15 minutes. Lamb mince browns with the onion; ras-el-hanout, cumin, cinnamon, salt and pepper season. Stock or a splash of water; simmered for 8-10 minutes till dry-fragrant. Off heat: parsley, coriander, beaten egg, finely chopped preserved lemon. Left to cool. Warka strips lay flat; a teaspoon of filling at one end; flag-folded up the strip into a triangle. Sealed with egg-wash. Deep-fried for 3 minutes till deep gold.
Almond paste: ground almonds, icing sugar, melted butter, cinnamon, orange-flower water, pulses or kneads to a soft pliable paste. Divides into walnut-sized portions; each rolls into a thin cylinder 10 cm long. Warka strips wrap around the cylinder; seal with egg-wash. Fries in moderately hot oil till deep gold. Submerges briefly in warm honey with orange-flower water; lifts; drains; cools.