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Rokak bel lahma (Eid meat pie)
Rokak: paper-thin dry pastry sheets layered with spiced minced beef, soaked in broth and baked crisp
EgyptianWhen Eid comes round, Egyptian shops stack up rounds of rokak, a very thin, brittle unleavened pastry baked on a hot dome, and cooks turn them into this layered pie for the family lunch. Each sheet is moistened with hot meat broth and a little ghee, layered with beef mince fried with onion, then baked until the top crackles and the inside turns tender and savoury, somewhere between a pie and a lasagne. It is cut into squares and served with rice, salad and pickles. If you cannot find rokak, sheets of filo baked dry for a few minutes are the nearest substitute. Chef's tip: soak each layer just enough to soften it; too much broth makes a heavy, soggy pie, and too little leaves dry shards, the mistake most people make the first time.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
- 1 tbsp vegetable oil
- 2 onionsfinely chopped
- 1 ⅓ lb beef mince
- ½ tsp ground allspice
- ¼ tsp ground cardamom
- 1 tsp salt
- ½ tsp ground black pepper
For the layers
- 1 ⅛ lb rokak pastry sheetsor filo baked dry at 180 °C for 4 minutes
- 2 ½ cups hot beef stockor chicken stock
- 3 ½ oz gheemelted, or butter
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Method
0/8 doneStep 1: Heat 1 tbsp vegetable oil in a frying pan over a medium heat and cook 2 onions for 6 minutes until soft.
6 minStep 2: Add 1 ⅓ lb beef mince and cook over a high heat, breaking it up, until no pink is left, the meat is browned and the liquid has evaporated. Minced beef must reach 160°F.
10 minStep 3: Season with ½ tsp ground allspice, ¼ tsp ground cardamom, 1 tsp salt and ½ tsp ground black pepper and leave to cool slightly.
Step 4: Heat the oven to 350°F (325°F fan). Mix 2 ½ cups hot beef stock with half of 1 ¾ oz ghee and keep it hot. Brush a 30 cm round tin with ghee.
Step 5: Lay a sheet of 1 ⅛ lb rokak pastry sheets in the tin (break it to fit), and spoon over enough hot broth to soften it, about 3–4 tablespoons a sheet. Repeat until you have used half the pastry.
Step 6: Spread the meat evenly over the pastry, then cover with the remaining sheets, moistening each one with broth in the same way.
Step 7: Drizzle the rest of 1 ¾ oz ghee over the top sheet, leaving it a little drier than the rest so it bakes crisp.
Step 8: Bake for 35–40 minutes until the top is golden and crackling and the edges bubble. Rest for 10 minutes before cutting into squares.
40 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 30 g
- Carbs
- 52 g
- Fat
- 26 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rokak bel lahma (Eid meat pie) take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
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