Ruqaq — Layered Flatbread with Assag in Broth

Ingredients

• Roqaq sheets½ kg
• Minced meat filling (see Bab Al-Lahoum)½ kg
• Beef or chicken brothapprox. 2 cups
• Ghee1 tbsp
• salt, pepper, and spicesto taste

Allergens (inferred from ingredient names): milk

Nutrition per serving (modelled estimate, not measured): kcal 420, protein 22, fat 18, carbs 42, fiber 2, sugar 1

Original steps

1. Bring the broth to a boil and keep it on very low heat until the pastry is assembled; add 1 tablespoon of ghee and season with pepper and spices.
2. Prepare a tray greased with ghee, then place the first layer of roqaq sheets, being careful not to dip the bottom of the sheets into the broth so they do not stick to the tray.
3. Moisten only the top surface with the hot broth.
4. Take the sheets one by one and lightly moisten both sides with the hot broth, being careful not to let the pastry break, and layer them in the tray until half the quantity is used.
5. Spread the minced meat filling over the layer, then begin layering the remaining roqaq sheets moistened with the boiling broth until finished.
6. Brush the top of the tray with ghee and place in a medium-heat oven until the top turns golden brown.
7. Carefully flip the pastry onto the other side and return to the oven until the other side is golden brown.
8. Immediately cover the pastry after removing it from the oven to keep it soft.