Rghaif is a street snack that can be found at vendors all across Morocco. They are the perfect bite for when you get the nibbles from all the walking in the souks.
Rghaf is also called m’semmen and is common throughout Morocco, Tunisia and Algeria. This snack is most commonly had in the mornings with a cup of mint tea. It is a small square pastry that can be plain or stuffed with meat, onions or vegetables, called a khlea. The pie is drizzled with honey or a sprinkling of powdered sugar for a sweet finish.m
This is a traditional Maghreb tribal dish whose origins are quite unknown. There are two main theories: the first is that the pastry comes from the French influence during the occupation, and the second is older and comes from trade with India and the Far East. Trade brought the multilayered Partha to Morocco, and the pastry with all its layers resembles this. The very thin pastry is usually handmade and called warqa, it is paper thin and almost transparent.
This is a stuffed pastry. The onions have a mild spice and a sweet caramelized flavour that is addictive. The thin pastry crisps in the butter on the griddle. In India, we cannot get warqa, so I substituted samosa pastry. This is the perfect palate opener and appetizer, but be careful, as your guests will want to eat too many of these and fill up. Traditionally, currants were used in the recipe, but I substituted raisins.
This is a fantastic cookbook for Moroccan cuisine from a chef who is a master of the art. Mourad has won a Michelin star and is considered by many to be the originator of contemporary Moroccan cuisine. Bon Appetit has rated this cookbook as one of the world's best in 21011, and it remains one of my favourites. The recipes can be complex, except for a few like this one, but each is divine. I have had dinner at his wonderful restaurant, Aziza, in San Francisco several times, and each time, the experience has been a delight, and the food is outstanding.
For more recipes from this fabulous cookbook, click here.
Ingredients:
1/2 cup oil
1 kg onions
Salt, to taste
1 teaspoon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup golden raisins
1 teaspoon Urfa pepper flakes
1/2 teaspoon saffron
2 tablespoons honey
1/2 cup currants or yellow raisins or currants
Apple cider vinegar, to taste
Samosa wrappers
Powdered sugar or honey to garnish
Urfa pepper to garnish
Heat the oil on very low. Add the onions and cook for 15 minutes until just soft. Add the spices, except Urfa, and cook for another 30 minutes until the onions are soft and golden.
Add the urfa, honey, and vinegar and taste for salt, sweetness, and a mild, balanced tartness. Remove and cool.
Lay a samosa wrapper flat and add a tablespoon of the mix to the centre. Fold the wrapper to form a small square pastry.
The pastries are fried until golden and crisp. They are then served garnished with a sprinkling of Urfa pepper and powdered sugar or honey.
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