Egyptian Raqaq

Rania Al-KhatibChef

Ingredjenti

• 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

Passi

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.

   Għodda meħtieġa:

   Pan

   recipe.minutes
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.

   Għodda meħtieġa:

   Tazza

   recipe.minutes
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.

   recipe.minutes
4. 4

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

   Għodda meħtieġa:

   Forn

   recipe.minutes
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.

   recipe.minutes

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

Karatteristiċi tad-Dieta u Tags