Directions
- Prepare the Broth (if needed)
- Use any rich broth you have. Traditionally, lamb bones or shanks are simmered with aromatics such as mastic, cardamom, nutmeg, allspice, bay leaves, salt, and pepper until deeply flavorful. Strain and keep hot.
- (Optional step for extra flavor)
- Sauté a little minced onion in 1 tablespoon butter. Add blended tomato and cook until liquid evaporates. Add broth and another tablespoon butter. Keep simmering.
- Assemble the Roqaq Pie
Beet salad arugula
Spinach salad with poppy seed dressing
Arugula salad with tomatoes and fruits
Chopped salad
Salad with balsamic vinaigrette
- Finish & Bake
- Mix 2 tablespoons hot broth with 2 tablespoons heavy cream and a small piece of butter. Bring briefly to a boil.
- Pour this mixture evenly over the assembled pie.
- Using a serrated knife, cut the pie into rectangles all the way through.
- (This helps the broth absorb and gives crispy edges.)
- Bake for 30–45 minutes, until beautifully browned.
- Optional: add small pieces of butter on top halfway through baking.
- Remove from oven, cover, and let rest 15 minutes before serving
