Palestinian Layered Flatbread Casserole

In a mixer bowl, place the flour, salt, and water and attach the dough hook. Mix on medium speed until a smooth and elastic dough forms, then mix on low speed for 5 minutes until smooth and elastic.

Divide the dough into 10 or 12 pieces and shape them into smooth balls.

Sprinkle a little flour on a clean cotton towel, place the dough balls on it, cover with another towel, and let rest for 30 to 60 minutes.

On a floured surface, roll out the dough with a rolling pin to a very thin circle.

On medium heat, heat a thick griddle until very hot.

Place a dough circle on the hot griddle and wait a few seconds, then flip to the other side and wait a few seconds. Continue flipping until a very thin and dry bread called rakka forms. Repeat with the remaining dough pieces.

For the filling, heat the broth well and place it in a wide, deep tray.

In a medium-sized thick-bottomed pot, add a little corn oil and place on medium heat.

Add the meat and stir until completely dry. Add the onion, spices, turmeric, cardamom, salt, and pepper, and stir until the meat is fully cooked and dry. Set aside.

Position the rack in the middle of the oven and preheat to 180°C.

Get a round tray slightly larger than the rakka pieces.

Place a little ghee in the bottom of the tray. Take a rakka piece and dip it in the hot broth, using a spoon to pour broth over it to soften, then place in the tray and spread a little melted ghee. Repeat for half the rakka pieces, spread the cooked meat, then repeat with the remaining rakka pieces, adding a tablespoon of ghee between each layer.

Place in the oven for 30 minutes until golden brown.

Remove from the oven, wait a few minutes, then cut and serve.