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Al-Ahram Weekly 16 - 22 March 2000 Issue No. 473 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 16 - 22 March 2000 Issue No. 473
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Special Focus Travel Living Sports Profile People Time Out Chronicles Egyptian ruqaq
By Moushira Abdel-Malek
Ingredients:
8 round or rectangular ruqaq units
250gms ground beef
3 cups meat or chicken broth
1/2 cup milk
1 onion (grated)
2tbsp fresh cream (preferably skimmed off fresh dairy home-boiled milk)
salt + pepper + allspice + nutmeg
2tbsp butter
Method:
Combine the beef, the onion and the seasoning in a cooking pan. Cook over medium heat, stirring occasionally until done. Leave aside. Combine broth, milk and butter. Bring to the boil. In a round or rectangular oven stray (size of the ruqaq), soak four of the ruqaq units by placing each of them in the tray and pouring the boiling liquid over each one separately. The quantity poured over should only be sufficient to wet the unit, do not over-soak. Add the minced beef, then repeat the same method with the other four. Always keep the liquid boiling. Add the cream on top, distributing it evenly so as to cover the whole top. Bake in a moderately preheated oven until top is goldened. Remove from oven and cover for 5-10 minutes. Cut into squares and serve hot. Happy Bairam!
