Instructions

1. Sautéing the onion

   In a skillet over medium heat, melt a spoonful of ghee and add the chopped onion with a pinch of salt, stirring until softened and golden. · 5 min
2. Cooking the meat filling

   Add the ground meat and break it up well with a spoon, then season with black pepper, seven spices, and a pinch of nutmeg, stirring until fully cooked and any liquid has evaporated. · 10 min
3. Preparing the baking dish

   Grease a round baking pan that fits the size of the roaaq sheets with a tablespoon of melted ghee. · 1 min
4. Soaking the roaaq

   Pour the warm broth into a wide, shallow dish and quickly moisten the roaaq sheets one by one, without letting them soak so they do not fall apart. · 2 min
5. Layering the base

   Place the first 4 roaaq sheets in the baking dish, lightly brushing each layer with melted ghee. · 3 min
6. Spreading the filling

   Spread the cooked ground meat filling evenly over the fourth roaaq layer, leaving about half a centimeter border around the edges. · 2 min
7. Covering the dish

   Moisten the remaining four sheets and layer them over the meat, lightly brushing ghee between the layers, and brush the top generously with ghee to ensure a golden crust. · 3 min
8. Baking

   Bake the dish in a preheated oven at 190°C on the middle rack until the edges and top are nicely browned and golden. · 30 min

Nutrition / serving

Chef's tips