Crispy Golden Beef Rokak (Egyptian Meat Pie)

A magnificent centerpiece of Egyptian cuisine, this Rokak features layers of paper-thin, buttery pastry that shatter upon the first bite. The secret lies in soaking the dough in Cook Mania Beef Stock, which infuses every layer with a deep, collagen-rich umami and a velvety mouthfeel that water or generic broths simply cannot replicate.

Ingredients

  • Protein: 500g Lean Ground Beef
  • Base: 500ml Cook Mania Beef Stock (warmed)
  • Aromatics: 2 tbsp Cook Mania Minced Onions, 1 tsp Cook Mania Minced Garlic
  • Main Component: 1 package of Dry Rokak (Phyllo-like pastry sheets)
  • Finish: 3 tbsp Clarified Butter (Ghee) or melted butter
  • Seasoning: ½ tsp Allspice, salt, and freshly cracked black pepper

Instructions

  1. Sear the ground beef in a large skillet over medium-high heat until browned.
  2. Sauté the Cook Mania Minced Onions and Cook Mania Minced Garlic with the beef until fragrant and translucent. Season with allspice, salt, and pepper. Set aside.
  3. Simmer the Cook Mania Beef Stock in a shallow wide pan until it is hot but not boiling.
  4. Dip each sheet of dry rokak into the warm Cook Mania Beef Stock for 2-3 seconds until pliable but not falling apart.
  5. Layer half of the soaked sheets into a greased baking tray, brushing a little melted butter between every two layers.
  6. Spread the beef mixture evenly over the middle layer.
  7. Top with the remaining soaked rokak sheets, continuing to brush lightly with butter.
  8. Bake at 190°C for 25-30 minutes until the top is deeply golden and crispy.
Premium Beef Stock — Rich in Collagen (250ml) — Cook Mania Egypt

Used in this recipe

Premium Beef Stock — Rich in Collagen (250ml)

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