How to make Egyptian Rokak

Today we ate Rokak on breakfast (Iftar). Rokak is very traditional Egyptian recipe.You can eat it as a main dish because it has the meat. Or to eat it as a side dish as most of Egyptians do.

Ingredients :

• 9 sheets of Rokak sheets. I don't know if you can find it in your country but I think you can use puff pasrty  or Fillo pastry istead but I am not sure. Leave a comment if you can find it around.
•  1/4 Kg of pure mashed meat.
• 1 tbs of margarine.
• 1 small onion. 
• 1 cup of broth ( You can use chicken broth, meat broth or you can use broth cubes.)
• Salt and pepper and meat seasoning if you like to.

Cut the small onion into very small pieces.This is minced meat. I like to save it with cut onion into very small pieces in one ziploc bag to be ready to be cooked. 

On a medium heat put a spoon of margarine in a hot pan. When the margarine melts and gets hot add the onion.

Stir until the onion gets yellow.

Add the minced meat to the pan and stir until the meat color turns to brown.

After a while you will find the meat gets juicy and the mix has some water.

It's time for seasoning because all the water will be absorbed by the meat again. Put salt, pepper and meat seasoning if you like but don't put too much because we don't want to miss the real taste of this recipe.

You can see now that the meat absorbed the water. Turn off the heat and you are done with the mencid meat. Let's move to the Rokak.

This is the package of Rokak. I should get into circles but I didn't realize how big the "rectangular" label is "because I bought it while we are waiting the cashier but not a problem we can easily fix this.

Cover a suitable size tray with migraine and in a big flat deep dish put the hot broth.Cover the bottom of the tray with dried hard sheet of Rokak.

Dunk pieces of Rokak into the broth for couple of seconds. It suppose to be still hard. Don't leave it in the broth until it gets soft. Don't worry it will be soft after a while by itself. Repeat with four sheets of Rokak. Put them over each other as layers. 

Then add a layer of the minced meat.

Add again four wet layers of Rokak above the meat layer.

Cover the top with margarine.

Put in the oven and turn on the heat from top and bottom. When the top gets gold and brown turn off the oven from the top and leave the bottom to complete cooking for 15 min.

This is the Rokak finally . Enjoy

I hope you found this post delicious and easy. Thank you for reading. See you next post.