Meat roqaq needs balance between moistened sheets and a dry filling. Sheets that are too dry do not bind; overly wet sheets become a soft mass. Use warm stock and moderate fat, spreading the filling in one layer for even cooking.
Ingredients
For a medium tray serving about six, use 500 g mince, six to eight roqaq sheets depending on size, one chopped onion and three tablespoons ghee or oil. Prepare about two cups warm, low-salt stock plus a little reserve, salt, pepper and a pinch of spices.
Stock quantity is approximate because sheets differ in thickness and absorption. Do not use it all automatically. Some sheets need a quick dip; others respond better to gradual sprinkling. Check flexibility before adding more.
Prepare the filling first
Soften onion in a little fat, add mince and break it up. Let liquid evaporate and cook the meat to 71°C, then season. Set aside to cool slightly: very hot or watery filling makes the layers harder to handle.
Grease the tray, moisten each sheet just enough to bend, and layer with light brushings of fat. After half the sheets, spread the filling evenly, then add the remaining sheets the same way.
Baking and resting
Cut portions before baking if the sheets allow. Bake at a preheated 190°C for roughly 25–35 minutes, until golden and hot throughout. If using previously cooked and refrigerated filling, check the dish's centre reaches 74°C during reheating.
Rest for five to ten minutes to set, then lift portions with a wide spatula supporting all layers. Serve salad or vegetables alongside; the dish already contains bread, meat and fat and needs no additional heavy sauce.
How does roqaq differ from goulash pastry?
Dry roqaq is thicker and moistened with stock. Goulash uses thin filo sheets requiring different handling of liquid and fat. Do not substitute one while keeping identical liquid quantities and timing.
Related products from ALRAQI MEATS
Beef Mince - 1 kg, or Local Naimi Lamb Mince - 1 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.