4.04.2012

R’Ghayef – Crave Worthy Moroccan Flatbread


One of my moving across the country resolutions was to say YES.

I explained to myself that I wasn’t going to make friends by staying home and I would have to get up, get dressed and get out to learn about this beautiful city and all the people in it.

That being the case, I am trying to go to everything I am invited to, whether or not I think I want to. I have been doing a pretty good job of it and this last week was a whole lot of random.

Here is a list (in no particular order) of the antics I participated in.

- Late night subway sandwiching, with a Georgetown kid, glitterati go girls and the music thumpin.

- Teeny office nook desk shopping with a fabulous photographer (who I am trying to recruit.)

- Evil sideways-squint eyeing the dentist.

- Learning toTwo Step at my first country bar with two of my favorite sailors.

- Deciding to train for Roller Derby with the fairer of those two sailors.

- Pouting about not winning the lotto.

- Impromptu Jazz Concerting at the Kennedy Center with a boy who carries a pocket watch.

- Baking these cookies for a sweet man who runs a flower shop in my new hood.

- Steaming Mussels in White Wine and Saffron and Fancy-ing up a Cheese Plate for a pretty little twin.

- Jogging through Cherry Blossoms and alongside brick buildings.

- Being told, for the third time, that I am the little girl in this video. Really?! Ok, maybe I’m not mad about it.

I also spent a few hours planning my first DC catering job which will be in a few days. It is going to be an all out Moroccan Brunch celebrating the birthday of a very classy lady. Along with lots of tasty dishes, dips, drinks and desserts there will be a mini lesson on how to make R’Ghayef, a crispy, buttery Moroccan Flat bread and I thought I would practice with you… is that ok?


Mix together the ingredients for the dough and knead with your hands for about ten minutes. Once they are formed into a ball place on a floured chopping board and cover with the upside down mixing bowl. Let rise for fifteen minutes while you prepare the filling.


Chop the onion and parsley for the filling. Combine with the spices. and 3 TB butter

Smear your work surface and hands with butter and divide the dough into 4 equal portions. Flatten one portion with your fingers into a very thin square, stretching it as you finish – don’t tear it, or you’re going to be in big trouble! Spread a few tablespoons of the filling over one half and fold the plain side over. Paint with butter and fold again to form a square. Flatten as thin as possible with your fingers. And I really mean as THIN as possible. Think thin flaky, crispy layers.
Melt more butter in a skillet, or preferably a cast iron griddle and place the little squares of delicious, a few at a time to fry. Cook them about 3-4 minutes on each side or until golden brown all over. Serve immediately.

You could serve these with a Fancy Eggplant Salad and/or Carrot Salad and/or Herb Conficture.
HHhmm… I guess it is safe to say that I LOVE Moroccan food.

It’s like French and Middle Eastern combined so that I don’t have to choose between them. Amazing.

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