Im not so sure if this recipe is there around the lavent countries or if its only a Palestinian recipe .. but a friend of mine who is Syrian told me that she never heard of it .. so if anyone knows let me know 
… but for now im going to say its a Palestinian recipe ..I showed you before how to make the regular safiha .. they both might have a similar name but they are very different than each other … from the dough to the stuffing …
The word Ra’a in arabic means rolled out … so this recipe is basically rolled out dough that is stuffed with minced meat .. the rolling part makes it have some layers and become very crisp … the dough doesnt have any yeast as compared to the regular safiha … and the stuffing is very basic … its minced meat that is seasoned with salt, pepper and all-spice .. although the stuffing is very simple but the results are amazing … once you see this you will want to make it … so you will need:
For the stuffing:
Refer to the Fried Kibbe stuffing … its the same
For the dough:
- 4 cups flour
- 1/8 ts baking soda
- 1 ts salt
- 1/4 cup sunflower oil .. or any other vegetable oil
- water .. as needed
- extra sunflower or vegetable oil .. for covering the dough and for rolling
In an electric mixer .. add the flour, baking soda , and salt …
Add the oil to the flour mixture …
Then add the water to the flour .. a little at a time …
I cant really tell how much water … but what you are looking for is a soft dough that sticks very slightly to your figures when pinched … It should look like this …
Then form the dough into around 2-inch balls .. if you want to follow the way i do it ..refer to the safiha recipe
Then dip the dough balls in some oil … and make sure they are covered all over …
Place all the balls in a well greased tray and cover it with the cling wrap touching the dough … you don’t want the dough to dry out … then place the dough in the refrigerator over night …
Remove the dough from the fridge 1/2 an hour before you start rolling it …
Then on a big tray or working place … pour about 2 tb of oil .. then place one ball of dough .. and roll it slightly with your hand …
Always keep your hand covered with oil .. it helps to stretch it easier … so keep stretching it until its paper thin
Then take one side of the rolled out dough … and place it half way .. covering half the entire circle
Do the same from the other side … it should look something like this …
Place around 1 -2 tb of the filling (meat mixture) in the middle of the dough …
Then cover the meat with the dough from one side ….
Then roll it so that all the meat is covered and the dough resembles a tube …
Now start with one end and roll the dough into a spiral shape …
Should look like this …
Place all the spiral shaped stuffed dough on a tray .. all beside each other .. without leaving any space between them…
Bake in a hot oven (around 200°C) .. for around 15 mins or until its nice and golden from top and bottom …
Serve it as a main course or as appetizer along side any dip you prefer .. i like it with a dip similar to tzatziki sauce…
Enjoy …
Interesting dish!
I’m drooling and my mouth is watering! Looks sooooo good!
Thanx Meeso … stay in touch
I love Middle Eastern and Arab food. Thank you for visiting my blog and lead me to yours. I really like what you were making here. I might want to try it too. it looks really delicious. Thanks for the step by step recipe.
Thanx Elra … let me know how it turns out when you get to try it … and stay in touch
Hi Leila they look wonderful.
In Morocco we call them ” Mhencha”, it’s normally a sweet dough filled with almonds mixture and rolled exactly like you did, but in Ramadan, the famous cook in our Moroccan TV “Choumicha”, maybe you have heard about her, she presented the savory recipe exactly like yours.
Thanks for sharing it !
Thanx Sabah … i didnt know that you had this in Morocco .. im glad you told me … for us we also make it into sweets .. if you have extra dough you can fill them with mixed nuts that has a hint of cinnamon and sugar .. then once baked you dip them in sugar syrup .. or even better i like it with sweet cheese .. similar to kinafeh … then also once baked its also dipped in sugar syrup … alot of variety for one dish
.. but i would like to know how you make it .. maybe i can try it your way too … stay in touch 
YUM! They look great.
Thanx Wendy … stay in touch
I am so going to use some of your recipes in my November cooking challenge. My mouth is salivating as I read… I am trying to get out of the rut of always cooking the same things over and over again and you have some food for thought here. Thanks so much.
Katie
Thanx Katie … im really glad you like it … do let me know how any recipe turns out … i will be checking how your November challenge is going
… stay in touch 
seems to be a tasty food item .. keep sharing..
Thanx Tabassum … stay in touch
I’ve eaten these in NY. I hadn’t seen them here in FL.
Great job & Happy Friday!
~ingrid
Thanx Ingrid … really … i didnt know they sell them around there … well im glad they do .. because they are reallllly good
… stay in touch 
YUM!!! Beautiful!
Thanx Liz … stay in touch
Very nice. I think I will have to try to make these. Thanks for sharing these.
Thanx Amy …. let me know how it turns out .. and stay in touch
This reminds me of something I had in Greece and have been dying to make ever since! (Except I’m not too good with flour) Thank you so much!!!
The dough in this recipe is really simple … you can half the amount and give it a try … let me know how it turns out .. and stay in touch
Hello Leila
the Sfeiha you did is Palestinian recipe. A Friend of mine used to do it with the same dough, I made it using phyllo dough and followed the same steps…
thanks for sharing
Thanx for the info Arlettle … i never tried it with phyllo but sure wondered how it will taste .. always liked it like this
even though its more work … stay in touch 
Laila, these look really interesting! I suppose one could fill them with anything, right? I really like this idea for a party appetizer or a lunch item with some veggies. Awesome!
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Thanx Kathrine .. yea you can use whatever you like for the filling … actually if you look clearly at the last photo you will see that one is lighter color than the rest .. thats because it has cheese filling … i will try to show this same dough but with different fillings sometime soon … let me know when you get to try it … and stay in touch
this is a very nice recipe..my Grandmother used to make it..i used to love watching her stretch the dough so thin and so big then stuff it with the ground meat…i love this recipe. thanks for sharing.
Thanx Summer .. you just reminded me of my grandma too … its just amazing to watch her bake … thanx for dropping by … stay in touch
This looks awesome. I think I will try making it soon.
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Thanx Robin … let me know how it turns out .. and stay in touch
what do you do if you get a tear in the dough as you’re stretching?
Just curious, because I’m sure the first time I try it, I will have some problems
Thanks!
NeverEver´s last blog ..SCORE!
Well you dont have to worry about it tearing…. it even happens to me sometimes …and as you have to bend it over from both sides… the tear will be covered … let me know how it turns out .. and stay in touch
Looks great! Thanks for the recipe! =)
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I used this stretching method to make mtabaq last night and it turned out pretty well! Thanks for the step-by-step!!!
<3
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Thanx Marian … stay in touch
Thanx for your feedback NeverEver … really glad you liked it … stay in touch
I linked to this post on my blog, Laila. Just wanted to let you know
Thanx for letting me know NeverEver … you did a great job … looks really delicious
aww thanks!
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