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To view the written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=191&Itemid=110
Paula Wolfert is showing us a super easy method for making Warka at home! Warka is a Moroccan dough (a bit similar to phyllo dough) that has an amazing crunch! Many Moroccan staple dishes are make with Warka such as Bastilla, Briwat, and so on. The recipe is taken from Paula’s book “The Food of Morocco”.
Home » Howto & Style » Cooking » Popular Moroccan Recipe » Moroccan Warka Dough with Paula Wolfert – CookingWithAlia – Episode 183 – Part II
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Italian Basil Pesto Recipe
Summer basil pesto is already in rotation around here and I just couldn’t be happier!! Such a simple recipe but my favorite. I already know there will be people bickering in the comments about the use of lemon juice but if you don’t care for it just simply leave it out, I just think it adds lovely brightness to it and keeps the color so gorgeously green. To store in the fridge, once you have in your jar, let it settle for 5 minutes then top with a layer of extra virgin olive oil to keep the pesto from oxidizing. Recipe below! You’ll see this a lot in my summer recipes so save this to always have it in your back pocket! RECIPE: 2 cups of fresh basil (pack the basil in the cups to measure approximately) 1/3 cup of toasted pine nuts 1 to 2 tbsp of lemon juice (I use 2) 1 large or two small cloves of garlic Pinch of salt Stream in 1/2 cup of extra virgin olive oil Then stir in 1/2 cup of grated parm (I like to stir the parm in after it’s blended I think it tastes better and has better texture). Store covered up to a week making sure to always top it off with a little oil to keep it nice and green!