Preparation info
    • Difficulty

      Medium

Appears in
Traditional Moroccan Cooking: Recipes from Fez

By Zette Guinaudeau-Franc

Published 1995

  • About

You will see rghaif being carried to the common oven like bread. They are about an inch thick, shining with grease and coloured with red pepper. Eaten hot, they are served with tea for breakfast.

To make the stuffing you will need:

Ingredients

  • 1 lb minced mutton or beef fat
  • Hot and sweet red pepper to taste
  • 1

Method

Cook all the ingredients slightly so that the fat begins to melt.

The Pastry

In the gsaa mix some flour and water into a dough which is softer than bread dough but less liquid than that used for fritters. Add a little salt. Knead continuously for a