Crispy Rokak (Beef-Filled Pastry)
Crispy Rokak (Beef-Filled Pastry)
Description
Master the art of making perfectly crispy Rokak that's tender on the inside, a beloved Egyptian comfort food. This recipe features a savory spiced meat filling with a unique addition of green pepper, all baked to golden perfection.
Ingredients
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Instructions
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In a pan, brown the minced beef until cooked.
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Add the finely chopped onion and green bell pepper to the beef.
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Season with salt, black pepper, and meat spices. Cook until the onion softens and the flavors meld. Set aside.
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Preheat your oven to 200°C.
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Grease a baking pan generously with melted ghee.
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Dip one sheet of Rokak into the hot beef broth, ensuring it is fully moistened but not soggy.
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Carefully lay the moistened Rokak sheet flat in the greased baking pan.
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Brush the top of this Rokak sheet with melted ghee.
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Repeat this process for half of your Rokak sheets, layering them in the pan, dipping each in broth, and brushing with ghee.
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Spread the cooked minced beef filling evenly over the layered Rokak. If any Rokak sheets accidentally tear, place them in the middle layers with the beef.
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Continue layering the remaining Rokak sheets in the same manner: dip in broth, lay in the pan, and brush with ghee.
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Place the Rokak pan in the preheated oven on the bottom rack. Bake until the bottom and top are golden brown and crispy. No need to turn on the broiler.
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Once the Rokak is golden and crispy, remove it from the oven.
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Carefully flip the Rokak onto another pan or plate, then slice it like pizza.
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