Beef Stuffed Rghaif

For the beef stuffed rghaif recipe, dilute the yeast with warm water, add salt, and, gradually adding flour, knead the dough. After kneading, the dough should rest in a warm place for 30 minutes.

In the meantime, you can coook the filling. Cut the meat into pieces, salt, add cumin, pepper, grated onion, pour in water and cook until tender. When the meat is completely cooked, it must be ground or chopped finely with a knife.

Grease the risen dough and hands with vegetable oil and divide into 40 pieces. To cook one rghaif, you need two pieces of dough.

Grease the table with vegetable oil, stretch a piece of dough with your hands until it is very thin and transparent, put the filling on the dough and roll it up with an envelope.

Stretch the second piece of dough with your hands, put a folded envelope on it, seam down, and also fold it into an envelope. Thus, you will get 20 pieces rghaif.

Place the prepared stuffed envelopes on a lightly oiled baking sheet at a small distance from each other and bake at 180°C (355°F) for 30 minutes. At the end of cooking, the rgaif should be toasted and crispy. Rghaifs is served hot with mint tea.