EgyptianEgyptian Roqaq with Minced Beef
Dry Egyptian roqaq sheets layered with ghee and minced beef, baked until light golden and then soaked with hot beef stock so the layers turn soft inside and crisp on top. A traditional Eid tray.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Filling
15 minutesMedium heatHeat 20 g of the ghee in a pan over medium heat and fry the chopped onion for 5 minutes. Add the ground beef and cook for 8 to 10 minutes, breaking it up, until no pink remains and it reaches 71°C. Season with salt and black pepper.
Success cueThe beef is browned and dry, with no pink left.
Watch outGround beef must reach 71°C in the center.
- 02
Tray
5 minutesHeat the oven to 180°C. Melt the rest of the ghee and brush a round baking tray with some of it.
Success cueThe tray is evenly greased.
- 03
Bottom layers
5 minutesLay 3 roqaq sheets in the tray, brushing ghee between them, and sprinkle with a little of the hot beef stock to soften them.
Success cueThe sheets are soft enough to bend without cracking.
- 04
Layering
10 minutesSpread the beef evenly over them and cover with the rest of the roqaq sheets, brushing ghee and sprinkling a little stock between the layers.
Success cueThe beef is fully covered by the top sheets.
- 05
Baking
22 minutesOven heatCut the top into squares with a sharp knife and bake for 20 minutes, until the top is light golden.
Success cueThe top is light golden and crisp.
- 06
Soaking
10 minutesPour the rest of the hot stock over the roqaq as soon as it comes out of the oven and leave it for 10 minutes to absorb it before serving.
Success cueThe stock is absorbed and the top is still crisp.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Scoring the top before baking lets the stock reach every layer.
- • Keep the stock hot; cold stock makes the sheets gummy.
- • Roqaq sheets dry out fast, so keep them under a towel until you use them.
Common mistakes
- • Pouring too much stock at once, so the roqaq turns soggy.
- • Leaving the beef watery, which makes the middle layer soft.
Serving ideasServe warm with a green salad and pickles.
Potential allergens
Wheat / gluten, Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What is the difference between roqaq and goulash?
Roqaq is a dry, thicker sheet softened with broth after baking; goulash is paper-thin phyllo layered with ghee and baked crisp.
Where do I find roqaq sheets?
Egyptian bakeries and Arab grocers sell them, especially before Eid. Keep them sealed in a dry place.
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