Egyptian

Rokak bel Lahma

Crisp-edged Egyptian rokak is layered with warmly spiced minced beef and softened with rich broth and samna. It bakes into a golden, savory pie with tender layers inside and a crackly top.

▶Watch it madeA lo Grande Podcast (con Marian Gamboa) · 2:37:13

Ingredients

• Egyptian rokak sheets6 small sheets, about 120g
• Minced beef180g
• Onion, finely chopped1 small
• Samna or ghee3 tbsp
• Hot beef or chicken broth1 1/2 cups
• Ground allspice1/2 tsp
• Ground cinnamon1/4 tsp
• Black pepper1/2 tsp
• Salt3/4 tsp, or to taste
• Milk2 tbsp

Method

1. Preheat the oven to 200°C and grease a small baking dish, about 20 cm wide, with a little samna.
2. Melt 1 tbsp samna in a pan over medium heat, add the chopped onion, and cook until soft and lightly golden.
3. Add the minced beef, break it up well, and cook until browned and any liquid has mostly evaporated.
4. Season the meat with salt, black pepper, allspice, and cinnamon, then remove it from the heat.
5. Keep the broth hot in a wide shallow dish and stir the milk into it.
6. Dip one rokak sheet briefly in the hot broth, just until pliable but not falling apart, then place it in the baking dish and brush lightly with melted samna.
7. Repeat with 2 more sheets to make the bottom layer, brushing each sheet with samna.
8. Spread the cooked minced beef evenly over the rokak layers.
9. Dip and layer the remaining 3 rokak sheets over the meat, brushing each with samna and tucking the edges neatly into the dish.
10. Brush the top generously with the remaining samna and spoon 2 to 3 tbsp hot broth around the edges if the layers look dry.
11. Bake for 25 to 30 minutes, until the top is deep golden and crisp around the edges.
12. Let the rokak rest for 5 to 10 minutes before cutting into squares and serving warm.

Common questions