Here There and Everywhere

Expat wanderer

What is it called in Kuwait? Can you do it?

In the comments of a recent post, blogger Moodi asked if I liked Qatayif. I checked the Wikipedia page, and it reminded me of something else.

In Qatar, when I lived there, our teachers at The Qatar Center for the Presentation of Islam demonstrated making a large, thin dough that was used in many ways, folded and used in casseroles, used as a foundation in serving dishes, crumbled up when dry and used in breakfast making . . .

It was made by hand, using a dough that you held in your hand, and tossed and brought back to your hand after leaving a dot on a hot griddle. I think the hot griddle might have been flat some times, and like an upside-down wok other times. The pancake would turn out large and round, but only a few atoms thick, they were very very thin and delicate.

I never have seen this in Kuwait, but that doesn’t mean it doesn’t exist.

Do any of your grandmothers or mothers make thin pancakes for special holidays in this manner? Can you tell me what it is called?

In Tunisia, women used to make Malsouqa, the thin thin dough used to make brik and sell it in stacks in the marketplace. You could wait, and buy it fresh off the stove, they would toss and grab, toss and grab, and then peel the very thin, fragile skin of dough off the burner. Pop in a little tuna, chopped parsley. salt, pepper and egg, fry lightly in a little olive oil in a frying pan – heaven in a wrapper.

I was obsessed. It took me an hour – but I found a wonderful blog, Chef Zadi with these fabulous photos of how malsouka are made. His blog is all about healthy North African cuisine

p1010007

So – have you seen anything similar, something done on a hot iron with a dough held in the hand and tossed at the got grill over and over, leaving small spots of dough that gather into a large flaky thin pastry?

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December 28, 2008 - Posted by | Africa, Cooking, ExPat Life, Food

7 Comments »

  1. Good Morning :)
    This is very pupular in Kuwait. We call it “Khobz Rgag”, i.e. Rgag Bread, or simply Rgag. It`s used in making another popular Ramadan dish which is “Tashreeba”. i guess it`s our version of a casseroles :)
    My grandmother makes Rgag for us, specialy in winter. She sometimes cracks an egg on top of the rgag just before it`s ready, she let`s it cook for a while then folds it and hands it to us, warm and … yummy :)

    Comment by noura | December 28, 2008 | Reply

  2. Yeah I was thinking the same… khobez ergag which literally translates to thin bread… there is a place where they make it infront of you… its called “Yawm Al Bahar” and you can buy it on the spot and eat it plain or with filling of your choice

    Comment by Ansam | December 28, 2008 | Reply

  3. From Noura and Ansam’s comments, I think that this is what in the Levant “we” call marqouq (or margoug, I guess, in Khaliji). For something so insubstantial, its amazingly good – its used primarily for sandwiches, and it adds a really nice “finishing” note to labne or other smears.

    Comment by adiamondinsunlight | December 28, 2008 | Reply

  4. [...] bookmarks tagged qatar What is it called in Kuwait? Can you do it? saved by 5 others     geochane bookmarked on 12/28/08 | [...]

    Pingback by Pages tagged "qatar" | December 28, 2008 | Reply

  5. Thank you, Noura! I am so excited to know what this is! Rgag! I wish I knew your grandmother. :-)

    And it does sound a lot like what Little Diamond calls Mrqouq. . .

    Ansam, where is Yawm Al Bahar? On the Corniche?

    Comment by Intlxpatr | December 28, 2008 | Reply

  6. Its across the street from the Parliament on Gulf Road :-)
    Actually its a mini village the resembles old Kuwaiti neighborhood…

    قرية يوم البحار

    Comment by Ansam | December 29, 2008 | Reply

  7. Thank you, Ansam! Now I have to go there! :-) Safe travels, and have a lot of fun, and eat some really good foods!

    Comment by intlxpatr | December 29, 2008 | Reply


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