Honey Rghayef
Ingredients
- 400 gWheat flour (sifted)
- 200 gDurum wheat semolina (fine)
- 1 tspGray sea salt
- 350 mlMineral water (lukewarm)
- 100 gUnsalted butter (melted)
- 100 mlSunflower oil (for shaping)
- 4 tbspHoney (warmed)
Method
Hand-folded pastry, crispy on the outside and tender inside. Warm honey coats the golden layers for a glossy, sticky finish.
- 1
Mix flour, semolina, and salt. Gradually pour in lukewarm water. Knead vigorously until the dough is smooth, elastic, and no longer sticks to your fingers.
- 2
Let the dough rest under a cloth. Then form egg-sized balls with well-oiled hands. Let them relax for 15 minutes.
- 3
Flatten each ball on an oiled surface until translucent. Drizzle with melted butter, sprinkle with a little semolina, then fold into four to obtain a square.
- 4
Lightly flatten the squares. Cook on a very hot pan. Turn regularly until the pastry puffs up and golden spots appear.
- 5
Heat the honey with a knob of butter. Pour generously over the hot rghayef so they absorb the syrup.
Frequently asked questions
How do you get this dish right?
- The secret is in the kneading: the dough should snap under your hand.
- Use a mix of oil and butter for spreading; the dough will slide without tearing.
- The pan must be smoking hot before placing the first square.
How long does this dish keep?
Keeps for 2 days in a dry cloth. Reheat in a pan to regain the crispness.
