Lamb-stuffed phyllo (Rgag)

[v12spirit]

In Damascene pizzas yes, but in Eid bread I dont as the dough has to be molded and hold its shape.

[Alomran]

Glad you like it, here are two winner recipes;

Damascene pizzas, 2014:
https://m.facebook.com/story.php?sto...00014584148412

And Eid bread, 2018:
https://m.facebook.com/story.php?sto...00014584148412

Thank you very much habeebi!
Out of curiosity, do you make the dough as thin as possible?

[v12spirit]

Looks amazing!...I cannot wait to finish off my oven to start cooking. I may ask for tips on the delicious Syrian dishes. I have few Syrian friends some from Demascus while others from Aleppo. Those from Aleppo have killed me with bragging about the quality of their food, but only one of them can cook. I would love to borrow some delicious recipes from you to do something traditional to impress them.

Glad you like it, here are two winner recipes;

Damascene pizzas, 2014:
https://m.facebook.com/story.php?sto...00014584148412

And Eid bread, 2018:
https://m.facebook.com/story.php?sto...00014584148412

[v12spirit]

Looks amazing!...I cannot wait to finish off my oven to start cooking. I may ask for tips on the delicious Syrian dishes. I have few Syrian friends some from Demascus while others from Aleppo. Those from Aleppo have killed me with bragging about the quality of their food, but only one of them can cook. I would love to borrow some delicious recipes from you to do something traditional to impress them.

Glad you like it, here are two winner recipes;

Damascene pizzas 2014:
https://m.facebook.com/story.php?sto...00014584148412

And Eid bread 2018:
https://m.facebook.com/story.php?sto...00014584148412

[Alomran]

My family has been on the tradition of making (and eating) Rgag. This ancient Syrian rustic cuisine descent meal is made by stacking about 10 thin layers of yeast-less dough(phyllo) (U.K. filo), filled in between by chopped lamb and onion, where the layers are smeared with ghee (cooking fat) before sprinkling the stuffing and going to the next layer.The regional naming of the meal means in English "delicates" which is the essence of it; to go as delicate as possible with the dough layers (phyllo).

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Besides is whipped salty yogurt (Ayran), cucumber (marinated and fresh), and a clay pot that cools water naturally; the ambient temperature was 35 C while the water was about 17 C.

Looks amazing!...I cannot wait to finish off my oven to start cooking. I may ask for tips on the delicious Syrian dishes. I have few Syrian friends some from Demascus while others from Aleppo. Those from Aleppo have killed me with bragging about the quality of their food, but only one of them can cook. I would love to borrow some delicious recipes from you to do something traditional to impress them.

[v12spirit]

Re: Lamb-stuffed phyllo (Rgag)

Hi, I will give this a try in or WFO. Well done on some awesome food.

Graham

Glad to hear that. Let me know when you try it.

[GrahamG]

Re: Lamb-stuffed phyllo (Rgag)

Hi, I will give this a try in or WFO. Well done on some awesome food.

Graham

[v12spirit]

Re: Lamb-stuffed phyllo (Rgag)

Hi hodgey1,

Glad you like it. Unfortunately, my WFO is still under construction. I'm not that lazy builder, it just took me time to find the right materials and to optimize my options.

Happy to know you will be trying it out. When you will be cooking it, cook it on a moderate heat for 30-40 minutes.

[hodgey1]

Re: Lamb-stuffed phyllo (Rgag)

That looks delicious! I wish I lived close by and have a taste. For what ever reason lamb is not that popular here, I only get to eat it at Easter and if I go to a reastraunt that servers it. Also, when they do it is only the chop. I will have to try to recreat it some time for my family, did you cook it in your WFO?

[v12spirit]

My family has been on the tradition of making (and eating) Rgag. This ancient Syrian rustic cuisine descent meal is made by stacking about 10 thin layers of yeast-less dough(phyllo) (U.K. filo), filled in between by chopped lamb and onion, where the layers are smeared with ghee (cooking fat) before sprinkling the stuffing and going to the next layer.The regional naming of the meal means in English "delicates" which is the essence of it; to go as delicate as possible with the dough layers (phyllo).



Besides is whipped salty yogurt (Ayran), cucumber (marinated and fresh), and a clay pot that cools water naturally; the ambient temperature was 35 C while the water was about 17 C.