Egyptian Ruqaq

حاتم العلانيKok

Ingredienser

• 8 dough sheets, soft or dry Egyptian Ruqaq available in supermarkets
  8 sheets
• 3 cups of meat broth, lamb or beef
  3 cup
• 0.5 kilograms of minced meat
  0.5 kilogram
• 2 medium onions, grated
  2 onions
• Salt and black pepper to taste
  0
• 1 teaspoon of cinnamon
  1 teaspoon
• 6 teaspoons of butter or ghee
  6 teaspoon

Trin

1. 1

   In a frying pan over heat, add the onions, meat, salt, black pepper, and cinnamon with a spoon of butter or ghee and stir until the minced meat is cooked.

   Nødvendigt udstyr:

   Stegepande

   10 min
2. 2

   Prepare a round tray suitable for the size of the Ruqaq, grease it with ghee or butter, place the first sheet of Ruqaq in the hot broth, then place it in the tray, add ghee or butter, then the second sheet in the broth, then in the tray, adding ghee or butter with each sheet of Ruqaq.

   Nødvendigt udstyr:

   Bakke

   10 min
3. 3

   Only place four sheets at the bottom of the tray, then add the cooked meat, then place the remaining Ruqaq sheets in the same way until all the Ruqaq is placed, then add ghee to the top of the tray until it browns in the oven.

   10 min
4. 4

   Place the tray of Ruqaq in the oven at medium temperature until fully cooked and the top is browned.

   15 min
5. 5

   When removing the tray from the oven, add 2 ladles of broth on top to soften it and make it easier to cut.

   5 min

Ernæringsfakta

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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