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Rokak

Rokak

Regular price LE 0.00 EGP
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"Rokak" means thin crispy bread, that is put in layers above each other after absorbing a fine tasty broth, and stuffed between the layers with minced meat. I added mozzarella cheese on top of the minced meat and it upgraded the Rokak to a so tasty delicious level.

Ingredients: 

1 Pack of small or big soft Rokak (I used small size Roqaq) - Hot Broth

500 g Minced meat for small Rokak & 1 Kilo for big size Rokak - 500 g Mozzarella cheese 

2 Tbsp Ghee - ! big Diced onions - 1 Cinnamon stick - Bay leaves - 1 Tsp Cumin seeds - 1 Tbsp syrian 7 spice - 1/2 Tsp groung cardamom - 1/4 Tsp ground cloves - 1 Tsp Salt - 1/2 Tsp Pepper - 500 g Puree tomato sauce 

For Brushing: 1 Egg - 1 Tsp soft butter

Method :

In a pan over medium heat, add the ghee with cumin seeds, cinnamon, bay leaves, cardamom and cloves. Put the minced beef and stir until the beef turns brown. Season, and add the tomato sauce. Bring to a boil and simmer for 10 minutes or until the tomato sauce has nearly evaporated.

Preheat the oven to 200*c with fan on (if your oven supports one)

Brush an oven dish with soft butter, quickly soak the Rokak in broth so it doesn't break, or pour the broth on the Rokak sheets from both sides. Arrange half the number of Rokak sheets after soaking them in broth, put the minced beek, then the mozzarella cheese. Add the rest of the Rokak sheets after soaking them in hot broth. Stir the soft butter in the egg wash and brush the top Rokak layer. 

Insert the dish into the preheated oven until the Rokak turns golden. Serve it hot besides your main meal, or as a dinner besides green salad; And enjoy the hot melted cheese with the crispyness of the outer layer, and the softness of the inside. 

Enjoy Doing It, And

LOVE & ENJOY WHAT YOU DO..

 

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