rghaif del ferran

Preparation time:

* 1 1/2 hours * cooking time about 1/2 hour * Ingredients for about 20 Rghaif:

* 500 g (1 ib 2 oz) of flour (see recipe for Rghaif dough)

Stuffing:

* 4 bowl of chopped parsley * 300 g (11 oz) of grated onions with all the moisture squeezed out

* 100 g (4 oz) of “agrisse” (remains from Preparing khlli * 1 soupspoon ful heaped with swe et pepper (paprika)

* 1 level teaspoonful of cumin * 1/2 teaspoonful of hot ground pepper

Preparation:

Mx all the ingredients for the stuffing. Prepare the rghaif Form about 40 balls of dough the size of an apricot and place them on the slightly oiled table or “gsãã. Take the first ball. Flatten and stretch it with the finger tips dipped in oil on the oiled table or “gsáâ. Pull out lenthways and sideways to make a square layer of pastry the thickness of a sheet Of paper.

Spread a soupspoonful of stuffing in the middle of this layer, First fold the layer in three, folding one side over the other, and fold this rectangle in three for form an 8 cm (3”) square Spread out another ball of dough just as thinly. Put the stuffed square, transparent side upwards in the middle of this new pastry layer.Fold into a square in the same way this layer on the first one.

Put on a lightly oiled baking sheet. Begin this operation again with the remaining balls, each time putting a stuffed square inside a plain one. Place each one on the baking sheet when ready, leaving a little room between them. Flatten these Rghaif slightly and cook them in a moderately hot oven for about half an hour. Eat very hot as they come out of the oven with mint tea.If a little oil comes from the Rghaif as they cook, wipe this off the baking sheet so they do not absorb it again, and put them back in the oven until golden brown.