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Thin Flatbread Strips with Walnut, Butter and Honey - Mchelwech

Course Dessert
Cuisine Algerian
Keyword Mchelwech
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author LDS‘s Mom

Ingredients

  • 3 sheets of Rougag or Trid
  • 1 tbsp butter or to taste
  • 1 tbsp honey or to taste
  • 1/2 cup crushed walnuts
  • 2 tbsp rose water
  • Few walnut kernels for garnish

Instructions

  1. Place the Rougag sheets on top of each other and roll them into a log.

  2. Start cutting the log with a knife or kitchen scissors into thin strips.

  3. Place the thin strips of Rougag in a bowl and separate them.

  4. Sprinkle with rose water and mix well.

  5. Place the fragrant thin strips of Rougag in the top of a steamer and let steam for about 5 minutes.

  6. Dump the steamed strips of Rougag in a large dish and separate them with hands or a fork.

  7. Melt about 1 tablespoon butter (or more if you like).

  8. Add honey to the butter (at least 1 tablespoon or to taste).

  9. Mix the honey and butter together.

  10. Pour the honey butter mixture over the steamed strips of Rougag and mix everything well.

  11. Add the crushed walnuts and mix them all together.

  12. Garnish with walnut kernels.

  13. Serve with Buttermilk or tea.

Recipe Notes

  • If you don’t like to add rose water, you can omit it.
  • To cut the sheets of Rougag into thin strips, place every 3 to 4 sheets on top of each other, roll them into a log then cut the log into strips.