V0: described, not machine-verified
Sweet Ruqaq with Nuts, Raisins and Cinnamon
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Ingredients
- Roqaq sheets1 pack
- Ghee (or clarified butter)as needed
- Mixed nutsto taste
- Raisinsto taste
- Cinnamonto taste
- Milk1 cup
Allergens (inferred from ingredient names): milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 480, protein 10, fat 26, carbs 52, fiber 3, sugar 14
Original steps
- Grease a baking tray thoroughly with ghee, place the first dry layer of roqaq sheets, then moisten half of the sheets one by one with water or milk and layer them in the tray.
- Spread the chopped nuts, raisins, and cinnamon over the first layer of roqaq.
- Cover the filling with the remaining half of the roqaq sheets and brush the top with ghee.
- Place in a medium-heat oven until halfway cooked, then carefully flip the tray to cook the other side.
- Once fully cooked, turn off the heat, pour the cup of milk and a little cinnamon over the pastry, then cover it and return it to the oven until the pastry softens.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking