Egyptian Meat Feteer (Rokak)
Egyptian Meat Feteer (Rokak)
Description
A rich and comforting Egyptian-style layered phyllo pie filled with minced meat, soaked briefly in hot broth, brushed with ghee, and baked until golden and crispy.
Ingredients
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Instructions
If ready broth is not available, dissolve bouillon cubes in hot water and keep the broth hot beside you.
Grease a baking tray very well with ghee.
Trim the dry edges of the phyllo sheets and cut them to fit your tray size.
Dip each sheet into the hot broth for about 10 seconds, then place it in the tray.
Brush lightly with a mixture of oil and ghee between layers.
Layer four sheets at the bottom.
Add a layer of cooked minced meat.
Continue layering, sealing the sides well with each sheet to prevent opening.
Finish with four sheets on top.
Brush the surface with ghee.
Cover with foil and cook on the stovetop for about 5 minutes (to set the base).
Transfer to a preheated oven and bake for about 1 hour to 1 hour 15 minutes.
Remove the foil near the end to allow the top to turn golden.
Once out of the oven, cover and let it rest for 10 minutes.
Flip onto a serving plate, slice, and serve warm.
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