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
⇵
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.
Related Recipes
