Moroccan "Stroopwafels" with almonds and dates recipe - Cooking Fun Space

Name: Moroccan "Stroopwafels" with almonds and dates recipe - Cooking Fun Space
Ingredients: 8 ounces High-gluten flour; 1/4 cup all purpose flour or extra fine semolina flour; 1 teaspoon salt; 1 3/4 cups water; 1 tablespoon cider vinegar or lemon juice; 1 tablespoon extra virgin olive oil for the dough; 3 tablespoons vegetable oil for brushing the cooked pastry leaves on their shiny side; 8-10 dried, pitted prunes; 6-9 pitted dates; 1/4 cup golden raisins; 1 tsp ground cinnamon; 1/2 cup almonds; 4 Tbsp raw honey; 2-3 Tbsp grape juice or kosher wine (reserve for end); sugar (optional)

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Mococcan warqa is also known as “brik” and “brick” bread. Traditionally it’s made by dabbing a wet dough ball onto a convex copper dish that’s heated over a small charcoal fireplace.

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Ingredients

8 ounces High-gluten flour
1/4 cup all purpose flour or extra fine semolina flour
1 teaspoon salt
1 3/4 cups water
1 tablespoon cider vinegar or lemon juice
1 tablespoon extra virgin olive oil for the dough
3 tablespoons vegetable oil for brushing the cooked pastry leaves on their shiny side
8-10 dried, pitted prunes
6-9 pitted dates
1/4 cup golden raisins
1 tsp ground cinnamon
1/2 cup almonds
4 Tbsp raw honey
2-3 Tbsp grape juice or kosher wine (reserve for end)
sugar (optional)