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Rghayef with Honey

rghayef with honey
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Rghayef are square-shaped Moroccan pancake prepared for breakfast and sometimes as an evening snack. They always go with Moroccan tea, and some people would enjoy them with milk-coffee.


Ingredients

Rghayef:
Serving:

Step by Step method

  1. In a bowl put flour, salt, anise, vanilla, baking powder and mix.
  2. Add butter and rub with hands until there is no butter left.
  3. Add egg and knead.
  4. Add water little by little to form a soft dough.
  5. Knead well for 5 to 10 minutes and cover the dough and let it rest for half an hour.
  6.  Use a large plastic tray so as not to have the dough stuck on the surface, spread some oil on it.
  7. Keep your hands and the dough well-oiled and grasp a large portion of dough and squeeze off a ball between your thumb and forefinger to form small balls in the size of an apricot.
  8. Put the balls on an oiled tray.
  9. To keep the balls in good conditions, spread oil on them, and cover them loosely with plastic so as not to be dry.
  10. Set  the balls aside for few minutes before working with them.
  11. Take a ball, dip it in oil, and flatten the balls to make very thin discs.
  12. Fold the edges of the discs into the centre to make a square.
  13. Place them aside on an oiled surface.
  14. Heat oil in a frying deep pan or an iron skillet over medium high heat.
  15. Work on every square of dough separately by patting it with your fingers or palm of your hand to extend to nearly double size.
  16. Fry Rghayef in hot oil one by one until they become golden.
  17. Put the fried Rghayef on a paper to drain oil

Serving:

  1. Place them in a plate
  2. sprinkle some honey, some sesame or almonds flakes.
  3. Serve hot with tea in breakfast or for evening snack.

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