Ingredients
Units
Scale
- For the Dough:
- 2 cups Double Zero flour (Do NOT use All-Purpose flour)
- 2 cups Semolina flour
- 1 tsp. kosher salt
- 1 Tbsp. dry active yeast
- 1 Tbsp. granulated sugar
- 1 1/2 to 2 cups lukewarm water, with a pinch of saffron added (42 degrees C) (HIGHLY optional TFD change, original did not use saffron)
- ***
- Folding Ingredients:
- 3 1/2 Tbsp. melted ghee
- 1 1/2 Tbsp. melted smen (TFD optional change, replace with ghee for original)
- 5 Tbsp. olive oil
- 2 Tbsp. coarse semolina
- ***
- For the Filling:
- 1/2 large yellow onion, peeled
- 1/2 large leek, white and light green part only, root end cut off, then sliced lengthwise and rinsed thoroughly, including between the layers (TFD optional change, use yellow onion for original)
- 3 cloves peeled garlic
- 1/3 cup pitted green olives
- 1/2 large orange bell pepper, remove seeds
- 1/2 large red bell pepper, remove seeds
- 1/2 large green Poblano pepper, remove seeds (TFD change, original was green bell pepper)
- 2 tsp. smoky harissa (TFD endorses Zwïta brand only)
- 1 1/2 Tbsp. olive oil, use more if needed
- 1/2 Tbsp. smen, use more if needed (TFD optional change, original was olive oil - you could also use walnut oil to replace, if you're so inclined)
- 1 lb. 70-30 ground beef, mixed with 1 oz. of finely-minced lamb fat (your butcher should have this)
- 2 tsp. Atlantic sea salt
- 1/2 tsp. freshly-ground black pepper
- Three dashes of European Maggi seasoning (optional TFD change, omit for original recipe)
- 1/2 tsp. freshly-ground cumin seed
- 1/2 tsp. freshly-ground coriander seed
- 2 1/2 tsp. ras-el-hanout (preferably the Hirshon ras-el-hanout)
- 2 Tbsp. minced cilantro leaves and stems
- 4 Tbsp. chopped Italian parsley leaves
- ***
- Honey and mint tea to serve
Instructions
- Prepare the meat filling: Very finely chop the onion, olives, peppers, leek and garlic cloves (can be done in a food processor).
- Heat smen and olive oil in a sauté pan and fry the minced mixture over medium-low heat until the onions are really golden, about ten minutes.
- Increase the heat to medium and add the combined meat and lamb fat to the pot, sear for a few minutes and crumble with a fork – then season with the harissa, Maggi, salt, pepper and spices. Cook about 5 minutes. Make sure the filling is not too wet – if so, then cook a bit longer so the moisture evaporates.
- Take it off the heat and cool the meat to room temperature, then add parsley and cilantro, stirring to incorporate. You can make the filling up to two days in advance. Keep in the fridge but bring to room temp before making the breads.
- Prepare the dough: Add some olive oil to a large tray and dust over the coarse semolina – set aside.
- Mix the sugar with dry yeast in a small bowl and add a few tablespoons of lukewarm saffron water. Cover and let rest for 3-5 minutes to rise.
- In the bowl of a stand mixer, combine bread flour, semolina flour, and salt. Whisk until it’s all combined. Add the yeast mixture. Add the water gradually and knead on medium-high for 7-10 minutes using a dough hook.Your dough should be smooth, soft, and homogenous – If your dough is stiff or sticky, add water or flour one tablespoon at a time until it reaches the desired texture.
- Rub your hands with olive and form a large ball with your dough.
- Rub your dough with more oil, cover it with a cling film, and let it rest for 15 minutes. Rub your hands with olive oil and divide the dough into 12 small balls. Transfer the balls to the prepared tray, cover them with a cling film, and let them rest for 15 minutes.
- Meanwhile, prepare the folding ingredients: combine melted ghee and melted smen and mix with the olive oil. Set them aside. Next, cover another oiled tray with the semolina.
- Folding and Stuffing the Rghaif: Place the first dough ball on a generously greased working surface, and rub your hands with the olive oil and butter mixture. Remove any coarse semolina sticking to the dough ball.
- Gently flatten the ball to spread the dough from the center outward, forming a very thin circle. It also helps to flip your dough circle if you prefer to flatten it even more. Place the filling all over the flattened circle.
- Fold the dough into thirds to form a rectangle. Then, fold the rectangle into a square, adding more filling before closing the square.
- Place your square back in the oiled tray and cover it. Repeat with the remaining dough balls until you’ve got 12 squares in the tray. Cover and let your dough squares rest for an additional 15 minutes.
- Cooking the Rghaif: Preheat a griddle, cast iron, or crepe skillet on medium heat for a few minutes. Oil your hands again and pat the first squared dough to flatten it. The thickness is to your preference – but if this is your first time making rghaif, you might want to experiment with the first couple of rghaif and adjust the thickness accordingly.
- Transfer the flattened square to the hot skillet and cook on each side for 1-3 minutes, turning it a few times until golden brown. Continue through the remaining dough squares; careful not to overcook, or the flatbread will be too dry.
- Serve rghaif immediately with hot mint tea and honey or allow to cool.