Egyptian Roqaq: Baked Pastry Layers with Minced Beef
Roqaq is made by crisping the pastry sheets with ghee in the oven, layering them with spiced minced beef, pouring over a milk-and-egg mixture, and baking for thirty minutes at 190°C. The top layer must stay dry so it crisps, so the milk mixture never reaches it.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Calories
- 520
Roqaq is the Egyptian Eid dish, and its secret is contrast: crisp on top, soft underneath. The common mistake is drowning the whole tray in milk, which turns it into paste.
Method
-
1
Crisp the pastry
Spread the pastry sheets on a tray, sprinkle over the melted ghee, and bake at 200°C until golden and crisp. Work in batches.
⏱ 18 min 🔥 200°C -
2
The meat filling
Fry the onion, then the mince with the spices and tomato paste until completely dry.
⏱ 18 min -
3
The milk mixture
Whisk the milk with the stock, eggs and a pinch of salt. This is what softens the lower layers only.
⏱ 4 min -
4
Layering
In the tray: a layer of broken crisp pastry, a little of the milk mixture, a layer of meat, and repeat. The final pastry layer stays dry with no milk — that's the layer that crisps.
⏱ 10 min -
5
Baking
Bake at 190°C for thirty minutes until the top is deep golden. Rest for ten minutes before cutting.
⏱ 35 min 🔥 190°C
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Tips that actually matter
- Never wet the top layer — that's the rule that separates crisp roqaq from soggy roqaq.
- Crisp the pastry in the oven rather than in oil; it's lighter, cleaner and works better.
- The filling must be completely dry or the tray comes out watery.
People also ask
My roqaq came out soft all the way through.
Too much milk mixture, or it reached the top layer. Use less and keep the surface entirely dry.
Can I prepare it ahead?
Yes — crisp the pastry and make the filling a day before, then assemble and bake an hour before serving.
Can I make it without meat?
Yes — sweet roqaq with milk is made the same way with syrup instead of a filling, and it's the other well-known version.
Cook mode
Egyptian Roqaq: Baked Pastry Layers with Minced Beef
-
1
Crisp the pastry
Spread the pastry sheets on a tray, sprinkle over the melted ghee, and bake at 200°C until golden and crisp. Work in batches.
-
2
The meat filling
Fry the onion, then the mince with the spices and tomato paste until completely dry.
-
3
The milk mixture
Whisk the milk with the stock, eggs and a pinch of salt. This is what softens the lower layers only.
-
4
Layering
In the tray: a layer of broken crisp pastry, a little of the milk mixture, a layer of meat, and repeat. The final pastry layer stays dry with no milk — that's the layer that crisps.
-
5
Baking
Bake at 190°C for thirty minutes until the top is deep golden. Rest for ten minutes before cutting.
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