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Kaak Warka Rings, a street food dish from Tunis№026

Street Food

Kaak Warka Rings

Exquisite Tunisian holiday cookies shaped like neat white rings, made of a melt-in-the-mouth rosewater pastry wrapped around a sweet almond marzipan paste.

1 hour 30 minutesYield · 24 ringsRegion · Tunis

Ingredients

What you’ll need

  • Pastry
  • 500g flour
  • 200g unsalted butter (melted and cooled)
  • 1/2 cup warm water mixed with 2 tbsp rosewater
  • Almond Paste
  • 250g ground almond powder
  • 100g powdered sugar
  • 3 tbsp rosewater

Method

How it comes together

  1. 1

    Pastry: Mix flour, melted butter, and rosewater-water. Knead until smooth. Rest in fridge for 1 hour.

  2. 2

    Paste: Knead almond powder, powdered sugar, and rosewater until smooth. Roll into thin logs.

  3. 3

    Shape: Roll pastry thin. Encase almond log in pastry, seal, and curve into a ring. Join ends.

  4. 4

    Bake: Bake on parchment paper at 300°F (150°C) for 15-18 minutes. (Cookies must remain white).

Accuracy note

Kaak warka is prized for a thin white shell and smooth almond center; browning it deeply changes the intended texture and appearance.

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