Today we’re propsing a tasty appetizer: crispy warka dough rolls stuffed with steamed asparagus and scrambled eggs. All flavored with Java long pepper.
These rolls are a great way to enjoy the last asparagus, before the plants come back to rest until next spring 😉 .
The warka dough is a specialty of the Arab and North African cuisine, looks like thin sheets with tiny holes. The dough has a delicate taste, can be used for both sweet and salted dishes, and is very light because only prepared with water and flour.
Often warka is used by superposing sheets, separated by a thin layer of butter or oil, so that the layers will slightly separate, creating a pleasant leafy effect 🙂 .
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Rolls with asparagus and scrambled eggs
- 10 sheets of warka dough or phyllo dough
- 500 g of asparagus
- 5 eggs
- 4 java pepper berries
- a pinch of chili pepper preferably something delicate like black Namaqualand
Steam the asparagus for 12-15 minutes, until they begin to soften.
Pour the eggs in a pan, add the ground java pepper, chili pepper and a pinch of salt. If you do not have java pepper you can use black pepper). Cook, and after a few minutes, scrumble the eggs with a spoon.
Take a sheet of warka dough, place 2/3 of the asparagus cut in half about 4 cm from the edge, and 1 and 1/2 tablespoons of egg. Gently fold the edges of the dough, then wrap it like a cigar, starting from the area where you placed the asparagus.
Keep it up until you complete all the rolls. Brush the top with a little of melted butter.
Place them into a baking pan, preferably covered with parchemnt paper, and bake at 200 °C for 10-12 minutes.