Egyptian Raqaq

Rania Al-KhatibChef

Ingredients

• 8 dough sheets, soft or dry Egyptian Raqaq available at supermarkets
  8 sheets
• 3 cups of meat broth, lamb or beef
  3 cup
• 500 grams of minced meat
  500 g
• 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

Steps

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.

   Required Tools:

   Frying Pan

   45 min
2. 2

   Prepare a round tray suitable for the size of the Raqaq, grease it with ghee or butter, place the first sheet of Raqaq 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 with adding ghee or butter with each sheet of Raqaq.

   Required Tools:

   Tray

   30 min
3. 3

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

   30 min
4. 4

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

   Required Tools:

   Oven

   30 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

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags