Roqaq Meat Pie
Dry Roqaq pastry layered with cooked beef, measured broth and ghee.
Preparation: 15 min · Cooking: 25 min · Total: 45 min · 2 servings
Ingredients
- commercial dry Roqaq sheets — 6
- 200 g raw ground beef
- 360 ml hot seasoned bone broth
- small onion, finely chopped — 1
- 2 tbsp ghee, total allowance
- 0.5 tsp ground allspice
- salt, to taste
- black pepper, to taste
Instructions
Measure and prepare
Preheat the oven to 180°C. Use commercial dry Roqaq and follow its soaking and full baking directions, not raw filo. For 8 servings make four equivalent 6-sheet pies, not one thicker pie.
For 8 servings make four equivalent 6-sheet pies, not one thicker pie.
Prepare the ingredients
Reserve the 30 ml ghee as 5 ml for filling, 5 ml for the pan and 20 ml across sheets. Before dipping, reserve 45 ml broth for the top; the other 315 ml is the dipping allowance.
Before dipping, reserve 45 ml broth for the top; the other 315 ml is the dipping allowance.
Build the base
Soften the onion in the filling share of ghee over medium heat. Add beef, allspice, salt and pepper. Break up the beef and cook to 71°C throughout before assembling.
Break up the beef and cook to 71°C throughout before assembling.
Combine the components
Grease the oven-rated pan with its reserved 5 ml ghee. Briefly dip 3 sheets in the dipping broth, checking softness around 3 seconds; layer with part of the sheet ghee. Dipping is not cooking.
Dipping is not cooking.
Cook and check
Spread the fully cooked filling over the bottom layers. Add the other 3 dipped sheets with the remaining sheet ghee. Pour only the reserved 45 ml broth over the top; do not automatically add unused dipping broth.
Pour only the reserved 45 ml broth over the top; do not automatically add unused dipping broth.
Finish carefully
Bake at 180°C, beginning checks at 25 minutes and continuing as needed beyond 30 minutes. Verify 74°C at several central points and fully cooked pastry according to its package; browning alone is insufficient.
Verify 74°C at several central points and fully cooked pastry according to its package; browning alone is insufficient.
Finish carefully: 1500 seconds
Check before serving
For 1 serving use exactly 3 sheets and half every ingredient; break sheets to make even bottom and top coverage. For 8 servings use 24 sheets, 800 g beef, 1440 ml broth (1260 dipping + 180 top) and 120 ml ghee (20 filling + 20 pans + 80 sheets). Do not add milk or baking powder.
Do not add milk or baking powder.
Serve and store
Assemble promptly after cooking the filling; if delayed, keep it at ≥60°C. Serve the thoroughly baked pie hot in 2 portions. Refrigerate leftovers in shallow portions within 1 hour at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Refrigerate leftovers in shallow portions within 1 hour at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Tips
- Instructions describe the original 2-serving batch. Scale the ingredient list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels/batches; cooking times are checks, not linear scaling rules.
Common mistakes
- Do not add unlisted ingredients or use the timer alone as a doneness test.
Substitutions
- Use only the listed alternatives and ingredient states; check product directions and allergens.
Storage
Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including chilling. These are selected conservative household limits, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout, then serve immediately. Keep unused portions refrigerated.
About this recipe
Dry Roqaq pastry layered with cooked beef, measured broth and ghee.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.