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Lamb-stuffed phyllo (Rgag) - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Lamb-stuffed phyllo (Rgag)

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  • Lamb-stuffed phyllo (Rgag)

    My family has been on the tradition of making (and eating) Rgag. This ancient Syrian rustic cuisine descent meal is made by stacking about 10 thin layers of yeast-less dough(phyllo) (U.K. filo), filled in between by chopped lamb and onion, where the layers are smeared with ghee (cooking fat) before sprinkling the stuffing and going to the next layer.The regional naming of the meal means in English "delicates" which is the essence of it; to go as delicate as possible with the dough layers (phyllo).

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    Besides is whipped salty yogurt (Ayran), cucumber (marinated and fresh), and a clay pot that cools water naturally; the ambient temperature was 35 C while the water was about 17 C.
    Why is this thus? What is the reason for this thusness?
    I forgot who said that.

  • #2
    Re: Lamb-stuffed phyllo (Rgag)

    That looks delicious! I wish I lived close by and have a taste. For what ever reason lamb is not that popular here, I only get to eat it at Easter and if I go to a reastraunt that servers it. Also, when they do it is only the chop. I will have to try to recreat it some time for my family, did you cook it in your WFO?
    Chris

    Link to my photo album:
    https://www.flickr.com/photos/hodgey...7646087819291/

    Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

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    • #3
      Re: Lamb-stuffed phyllo (Rgag)

      Hi hodgey1,

      Glad you like it. Unfortunately, my WFO is still under construction. I'm not that lazy builder, it just took me time to find the right materials and to optimize my options.

      Happy to know you will be trying it out. When you will be cooking it, cook it on a moderate heat for 30-40 minutes.
      Why is this thus? What is the reason for this thusness?
      I forgot who said that.

      Comment


      • #4
        Re: Lamb-stuffed phyllo (Rgag)

        Hi, I will give this a try in or WFO. Well done on some awesome food.

        Graham
        Where can I find logs? I need more!
        Finishing the WFO will come after the barn is completed http://flinthousebarn.co.uk/

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        • #5
          Re: Lamb-stuffed phyllo (Rgag)

          Originally posted by GrahamG View Post
          Hi, I will give this a try in or WFO. Well done on some awesome food.

          Graham
          Glad to hear that. Let me know when you try it.
          Why is this thus? What is the reason for this thusness?
          I forgot who said that.

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