Appetizers
Khubz Ragag bil Jibn
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 tsp salt
- 1 1/2 cups (350 ml) water, approximately
- 150 g (5 oz) shredded mozzarella or Kuwaiti-style soft cheese
- 1 tbsp vegetable oil, for greasing
Method
- Whisk the flour and salt together, then gradually whisk in water to form a very thin, pourable batter; rest for 30 minutes.
- Heat a wide non-stick pan over medium heat and lightly grease it.
- Ladle a thin layer of batter into the pan, swirling to coat thinly, and cook for 1-2 minutes until the edges lift and the underside is lightly golden.
- Sprinkle shredded cheese over one half of the ragag while still on the heat.
- Fold the bread in half over the cheese and press gently until the cheese melts, then fold again into a quarter shape.
- Remove from the pan and repeat with the remaining batter and cheese; serve warm.
Introduction: Ragag is an ultra-thin, crepe-like Kuwaiti bread traditionally cooked on a flat griddle and folded around melted cheese.
Cultural Background: Ragag is an ultra-thin, crepe-like Kuwaiti bread traditionally cooked on a flat griddle and folded around melted cheese. Sold by street vendors and made at home alike, it is a favourite light appetizer or snack enjoyed with tea.
Tips: The batter should be much thinner than a standard pancake batter for the correct crisp-tender texture. Cook over medium, not high, heat so the bread doesn't burn before the cheese melts.
Variations: A sweet version is folded around a mixture of sugar and cardamom instead of cheese. Add a sprinkle of za'atar over the cheese for extra flavour.
Storage: Best eaten fresh; leftovers can be kept in the refrigerator for 1 day.
Reheating: Reheat briefly in a dry, covered pan over low heat to re-melt the cheese without over-browning the bread.
FAQs:
Q: Why is my ragag not crisp?
A: The batter may be too thick; add more water for a thinner, crepe-like consistency.
Q: Can I use another cheese?
A: Any good melting cheese works well.
Please log in to leave a comment.