Syrian Jewish Rougag

Ingredients

In this adaptation, the original Algerian rougag is transformed into a Syrian Jewish delight by incorporating the unique spices and flavors of Syrian Jewish cuisine. The addition of cumin, paprika, and turmeric gives the flatbread a distinct warmth and earthiness, while the use of sesame seeds adds a subtle nutty flavor. These modifications create a fusion of flavors that pay homage to both Algerian and Syrian Jewish culinary traditions. We alse have the original recipe for Rougag, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• 2 tablespoons sesame seeds 2 tablespoons sesame seeds

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 25g, 0g
• Protein: 4g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, salt, cumin, paprika, and turmeric.
2. 2.
   Add the olive oil to the dry ingredients and mix well until the mixture resembles coarse crumbs.
3. 3.
   Gradually pour in the warm water while stirring the mixture with a spoon or your hands.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
5. 5.
   Divide the dough into small balls and cover them with a damp cloth. Let them rest for 30 minutes.
6. 6.
   Preheat a non-stick skillet or griddle over medium heat.
7. 7.
   Roll out each dough ball into a thin circle, approximately 6-8 inches in diameter.
8. 8.
   Sprinkle sesame seeds over the rolled-out dough and press them gently to adhere.
9. 9.
   Cook each flatbread on the preheated skillet for about 2 minutes on each side until golden brown spots appear.
10. 10.
    Remove from the skillet and repeat the process with the remaining dough balls.
11. 11.
    Serve the Syrian Jewish Rougag warm and enjoy!

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for the best flavor and quality.
• Sesame seeds — Toast the sesame seeds in a dry skillet over medium heat for a few minutes until fragrant before sprinkling them on the flatbread.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the dough mixture.
• Serve the Syrian Jewish Rougag with traditional Syrian Jewish dips such as hummus, baba ganoush, or tzatziki.
• Experiment with different fillings such as falafel, grilled vegetables, or marinated chicken for a flavorful wrap.
• If you prefer a thinner flatbread, roll out the dough even more thinly.
• Leftover flatbreads can be stored in an airtight container for up to 2 days or frozen for later use.

Serving advice

Serve the Syrian Jewish Rougag warm as a side dish, appetizer, or as a base for wraps and sandwiches. It pairs perfectly with a variety of Middle Eastern dishes and complements the flavors of dips and spreads.

Presentation advice

Arrange the freshly cooked Syrian Jewish Rougag on a platter, garnished with a sprinkle of sesame seeds and a drizzle of olive oil. Serve it alongside colorful dips and spreads to create an inviting and visually appealing presentation.