This is a meat pastry dish.
Preparation Time: 1.5 hours
4 tablespoons margarine or ghee.
1 1/2 cups chicken broth.
Salt and pepper.
Preparing minced meat
In a pan heat margarine over medium-high heat.
Add onion and stir until yellow then add meat, salt and pepper and stir.
Cover pan and leave to cook.
Remove from heat and Add parsley.
Heat broth in a baking dish, take one rokak sheet and dip it in baking dish with broth from both sides.
Place sheet in the other baking dish to make one layer.
With the rest of rokak sheets layer them on top of each other until you finish half the quantity.
Put meat mix on top of rokak layers in the baking dish.
With the other half of rokak sheet s, make a set of layers on top of meat.
Brush last sheet with margarine.
Press on the sheets with your hand so that they pack well.
Heat oven to high heat.
Place dish in oven.
Leave for half an hour or until surface becomes golden brown.
Take dish out of oven and cut rokak.
Serve while hot.