We came across warka being made the old-fashioned way by Khadija in her home in Essaouira. Warka is the ultra-thin pastry used to make lots of classic Moroccan dishes, such as pastilla and briwat. It looks a bit like the Turkish yufka and Greek filo, but is made completely differently: there's no rolling, just a lot of dangerous-looking hand-to-hotplate action. You might think this kind of manual cooking is the epitome of Slow Food, but it takes only seconds - at least, when you know how to do it. Check out Khadija's technique, and just how fast she knocks them out, by clicking on the picture to watch the video:
