Honey Rghayef

Hand-folded pastry, crispy on the outside and tender inside. Warm honey coats the golden layers for a glossy, sticky finish.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 987
• Protein: 16 g
• Carbs: 121 g
• Fat: 47 g

Ingredients

• 400 g Wheat flour ( sifted )
• 200 g Durum wheat semolina ( fine )
• 1 tsp Gray sea salt
• 350 ml Mineral water ( lukewarm )
• 100 g Minimum butter sweet ( melted )
• 100 ml Sunflower oil ( for shaping )
• 4 tbsp Honey ( warmed )

Instructions

1. Kneading the dough

   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. Resting and dividing

   Let the dough rest under a cloth. Then form egg-sized balls with well-oiled hands. Let them relax for 15 minutes.

3. Shaping and folding

   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. Pan cooking

   Lightly flatten the squares. Cook on a very hot pan. Turn regularly until the pastry puffs up and golden spots appear.

5. Final glazing

   Heat the honey with a knob of butter. Pour generously over the hot rghayef so they absorb the syrup.

Chef's tips

• 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.

Storage

Keeps for 2 days in a dry cloth. Reheat in a pan to regain the crispness.