I posted the recipe in French, a few years ago. It's one of the most viewed on this blog. I even get the pictures stolen and put in some caterers's pages and blogs.
Anyway, Rghaifs with spiced onion and khlii are a bit heavy. They're served for lunch as a starter, hot with a hot glass of Moroccan tea. Any dish that comes after should be really light. We never served them with cold salads. Khlii and its sediments called agriche (a must in this recipe) contain a bit of fat, so a cold salad and these filled laminated pancakes will clash in your stomach.
We make extra Rghaifs and we freeze them for another day. They just need to go to a hot oven (without thawing them).
This is a family recipe ..
|A new way of shaping Rghaif|
For 15-20 small Rghaifs
Prep: 60 min / Cooking time: 20 min
- 250g of strong white flour
- 250g of fine semolina flour
- A pinch of dried instant yeast (optional)
- 1 tsp of salt
- 260-280 ml of water, lukewarm
- 100 ml of vegetable oil
- 200 g of fine semolina flour
- 1 egg yolk for egg wash (optional)
- Oil for the baking trays
- 4 medium-size onions, grated or finely chopped
- 200g of khlii shredded or cut into small pieces
- 6 tbps of agriche (mostly the sediments)
- 4 tbsp chopped parsley
- 1 tbps of sweet paprika
- 1/2 tsp of cayenne (optional)
- 1 tsp of salt
|Roughly shaped Rghaif, served with Harissa in the centre.|
Make the filling
Place a pan over medium heat. Fry the onions in a bit of Khlii's fat. When the onions become transparent and cooked through, add the remaining ingredients and stir. Set away from the heat.Set aside to cool.
Make Rghaif/Msemmen dough
Mix all ingredients with 3/4 of the water. Knead for 10 minutes by machine or 20 minutes by hand Add the 1/4 of water progressively during the kneading process when needed.
The dough should be smooth and kneaded to a perfect elasticity. Cover and set aside to rest for 15-20 minutes so the dough relaxes a bit.
Shape onions and Khlii Rghaifs
Oil your hands, make balls the size of an apricot and smear them with oil (see how we shape the balls here. Place all the dough balls in an oiled tray.
Cover with foil or cling film while you prepare the work top and preheat the oven at 180 degrees.. Store them on a table or an oiled tray.
Roll the balls one by one with the palm of the hand and then with oiled fingers gently stretching the dough in all directions until it is thin (transparent) and spread evenly. Sprinkle with fine semolina flour (optional).
|Classic method of folding small stuffed Rghaifs. They should |
be filled generously. (Here: the stuffing is with vegetables)
Place a couple of tablespoons of filling and shape a Rghifa square by folding the opposite sides on each others. At this stage, the filled square should be no more than 6 cm large.
|A modern way of shaping Small Rghaifs (here with onion and agriche only)|
Place on a baking sheet and leave about 15 cm space around each Rghifa. Flatten slightly and brush with egg wash (optional). They should be around 10 cm large by now.
Make preheat the oven to 180-200 degrees C depending how big the oven is. Bake for about 20 min until golden from top and bottom,
You will need a good glass of tea with mint to digest ..
|The star ingredients of this version of Rghaif are Khlii and agriche|
To make a traditional khlii, follow this recipe
To make an express version of Khlii, follow this recipe