Feteer meshaltet
Feteer meshaltet, from above
VegEgypt

Feteer meshaltet

Paper thin dough folded with ghee into a hundred flaky layers. Egypt's buttery village pastry.

90 minTime
9 gProtein each
mildSpice
The layered pie2 chapters · 1 min read

Make it your way

Grandma's wayStretched dough, samna, many layers, with honey and cream.
The original
631kcalsame
9 gproteinsame
2 gfibresame
90minutessame

Classic feteer meshaltet.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)4 cups
Waterabout 1 1/4 cups, warm
Salt1 tsp
Ghee⅔ cup samna or ghee, soft
Honeyto serve
Fresh cream (thickened cream, heavy cream)clotted cream or thick cream, to serve

Method

4 steps
  1. 1Knead flour, salt and water to a very soft, smooth dough. Divide into 4 balls, coat in ghee and rest 30 minutes.
  2. 2Stretch one ball on a greased counter until you can see through it. Brush with ghee and fold into a square packet. Repeat with two more.
  3. 3Stretch the last ball very large, stack the three packets in the centre and fold the big sheet around them. Rest 15 minutes, then press out gently.
  4. 4Bake at 220 C until puffed and deep golden, then brush with more ghee.
Serve it like this

Cut the hot feteer into squares on a wooden board. Serve with a bowl of honey or molasses and a pot of cream for dipping.

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Make it a meal

What goes with Feteer meshaltet: a bread or rice, a side, something to drink and something sweet.

With a main Molokhia75 min
With a main Mahshi kromb100 min
On the side Jeera aloo30 min
On the side Bengali aloo dum40 min
To drink Moroccan mint tea15 min
Something sweet Kahk90 min
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