posted
Does anyone know of a recipe that fits this description??:
ducks and (Roukak) its like thin layers of dry bread with meat and we but in the oven
Posts: 712 | From: Hurghada | Registered: Aug 2006
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posted
ducks can be prepared in ... Roukak (ground beef stuffed in tortilla as a pie) i looked up on google and this is all i could fine, sorry it comes to a page thats says Egyptian deights
Posts: 9443 | From: USA...... | Registered: Jun 2006
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Take a 12 inch round baking tin and grease it with olive oil.
Put a finely chop onion in a pan with 1kg ground beef and cook till all the oil is loosened. Pour off the oil and discard and then add 1 teasp salt, 1 teasp black pepper, 1 tablespoon cinnamon powder and half a teaspoon of clove powder and cook stirring for 2 mins to release the flavour. Then add 2 chooped up tomatoes and one thinly sliced red capsicum 2 loaded tablespoons tomato paste and one glass of water and cook very slowly for 15 mins. It should resemble chilli in texture.
The take a box of rokak ( the dried flat crackers) and crush 3 of them into the tin make sure it covers all the bottom, then pour over 1/2 glass of water, then put the ;layer of the meat on top of that, then crush another 3 or 4 rokak over the mixture makes sizes of the crushed bits about 2 or 3 inches in size not crumbs! Then with a small plate press down the layers together till the heat and juices of the meat layer reach the top, then pour over 1/4 glass of water mixed with 1/4 cup of olive oil to the top. At this stage the whole thing should be a little soggy but not too wet, no water should pour off when you tip it on its side, if there is then you put too much water.
Cover the whole thing with a tray to allow the moisture to seep through the layers for an hour.
Bake in the oven at 200 degrees for 40 mins, then put under the grill for a few minutes to brown the top.
It sounds a lot of work but really only takes a few minutes to prepare.
I always make 2 as they are very popular make the day before as it tastes better after lying for a while and you can keep in the fridge and reheat in the microwave if you like. Posts: 67 | Registered: Aug 2007
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posted
Minced Meat Pastry / Rokak رقاق باللحم المفروم Snacks Notes This is a meat pastry dish.
Servings 7
Preparation Time 1.5 hours
Ingredients Minced meat. 4 tablespoons margarine or ghee. 1 onion. Parsley . 1 1/2 cups chicken broth. Rokak slices. Salt and pepper. Cooking Instructions Preparing minced meat In a pan heat margarine over medium-high heat. Add onion and stir until yellow then add meat, salt and pepper and stir. Cover pan and leave to cook. Remove from heat and Add parsley. Preparing Pastry Heat broth in a baking dish, take one rokak sheet and dip it in baking dish with broth from both sides. Place sheet in the other baking dish to make one layer. With the rest of rokak sheets layer them on top of each other until you finish half the quantity. Put meat mix on top of rokak layers in the baking dish. With the other half of rokak sheet s, make a set of layers on top of meat. Brush last sheet with margarine. Press on the sheets with your hand so that they pack well. Heat oven to high heat. Place dish in oven. Leave for half an hour or until surface becomes golden brown. Take dish out of oven and cut rokak. Serve while hot.
Posts: 9443 | From: USA...... | Registered: Jun 2006
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posted
this one is very high in fat Micky and there is no flavour except the parsley. It needs cinnamon and clove powder to be authentic. You could use the broth but again to cut out the calories it is fine with just water mixed with a little olive oil. Try both and see which is best Imagine and let us know.
Posts: 67 | Registered: Aug 2007
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oh i just looked this up on my recipes , don't know much about was just trying to find a recipe for her. yours sound great though Posts: 9443 | From: USA...... | Registered: Jun 2006
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was just trying to find a recipe for her. yours sound great though 
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