Tuesday,18 September, 2018
Current issue | Issue 1254, (9 - 22 July 2015)
Tuesday,18 September, 2018
Issue 1254, (9 - 22 July 2015)

Ahram Weekly


Al-Ahram Weekly

Serves 6-8


8 sheets of crispy or freshly baked roqaq pastry (rectangular (or) round)

250 gm minced beef (cooked)

1 litre chicken or meat stock

2 tbsp cream

50 gm butter

Salt + pepper


You will decide the size and shape of your baking pan according to the shape and size of the pastry you choose.  Whether rectangular or round; the pan should be the same size of your pastry; or just one or two centimetres wider.  Bring stock to the boil.  Stir in the butter and one tablespoonful of cream, into the boiling stock; to dissolve and mix.  Add salt and pepper to taste.  Place one sheet of pastry on the base of the baking pan.  Pour a small amount of boiling stock; by means of a ladle, enough to moisten and totally wet the pastry sheet.  Repeat process with three more sheets; while always keeping the stock mixture brought to a rolling boil, every time you ladle and pour; allowing pastry to fully absorb the hot liquid.  When the first four sheets are layered, leaving some liquid that has not been totally absorbed; press gently upon moistened sheets; lest they fall off, by means of a flat plate or pan cover; slightly smaller than base of the baking pan.  Then tilt pan slightly while firmly pressing to hold sheets with the other hand, pour excess stock back into stock container.  This procedure is only done with the first lower four sheets.  Spread minced meat evenly on top of the fourth sheet.  Repeat previous procedure with remaining four pastry sheets, only this time you will have to moisten pastry into another empty pan or tray.  Gently and swiftly moisten and transfer one sheet after the other, on top of the minced meat, layering them evenly, tailoring any exposed parts by moistening parts from leftover pastry.  If those top four sheets are not totally moist, you can add a few spoonfuls of hot stock to the top sheet.  In a tiny bowl, mix remaining cream with a spoonful or two of stock, then spread this emulsion evenly to smear all the top sheet.  Bake, uncovered, on the middle shelf of a preheated oven at 200 degrees, until top is golden; (approximately 45-50 minutes).  Remove from oven.  Allow to slightly cool, then cut into squares and serve moderately hot.

N.B.:  If you use freshly baked pastry, you will need four sheets only with the minced meat in the middle, as they double in thickness on absorbing stock.  No other changes needed in the recipe.

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