When I saw this product in our local supermarket I was intrigued so I bought a package of it. I had no idea what it was.
We opened the package once we were home. Still had no idea what it was or what to do with it. We asked a visiting friend what it was and he said, "Raqaq." I asked how it is used. He said that you dip it in soup and bake it. This friend is not known for food knowledge so I questioned his answer.
I looked up raqaq recipes on YouTube and watched how Egyptians prepared the dish. It did indeed call for using stock or soup, as our friend had suggested. I always have stock on hand for making various recipes so I was ready to go. After coating both sides of the cracker-like sheets, I continued for several layers. The YouTuber suggested making a filling of ground beef with onions and then adding more stock coated layers.
I had some leftover chili con carne so I thought that would make a good filling. Turns out I had just the right amount of chili to complete a layer. After the chili layer I continued to add several layers of sheets and topped the dish with dots of butter.
Into the 350 degree oven it went.
After about 35 minutes it was browned and crispy.
I cut into the raqaq and removed a slice for us to sample. It looked very much like the YouTube version.
Flaky layers with a meat filling.
The raqaq combined with some stuffed vegetable that our neighbors had given to us made for a tasty Egyptian meal. Notice our special Ramadan plates.
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