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Published 1995
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:
Cook all the ingredients slightly so that the fat begins to melt.
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