When Feteer Maltoot was offered to the Egyptian deities as a sacrifice in ancient Egypt, it was termed Feteer Meshaltet. Meshaltet has become one of Egypt’s most popular meals ever!
Feteer meshltet consists of several layers of pastry, with ghee or butter sandwiched in between each layer of dough. It’s a well-known Egyptian pastry recipe that’s a hit with many. It’s also a symbol of charity and love. When visiting Egypt, monarchs and presidents often request it as a meal. A wide variety of savory and sweet options are available with these Egyptian sweets. Read further to discover how to make delicious Egyptian feteer.
- 4 cups of flour, preferably all-purpose
- 1- 1 1/2 cups of water.
- 1/4 cup of cooking oil
- 1/4 teaspoon of salt.
- 1 cup of butter, preferably the unsalted type
How to Make Feteer
- Pour a cup of water into the flour and salt mixture and begin kneading.
- Continue adding water until the dough is elastic enough to not tear when pulled, if it is still not holding together or seems too arid.
- Cut the dough into about 8 parts, based on the scale of your feteer, after it has sat for about 10 minutes.
- In a large, deep basin, melt the oil or ghee you’re using.
- Dip the pastry spheres into the butter and coat them well. Relax for around 20 minutes
- The oven should be preheated to 550 degrees Fahrenheit before you begin baking.
- Use your hands to gently extend the initial ball on a clean counter-top. You want to be able to view your counter through the dough, so make it as thin as possible.
- Shape it into a square by folding it over on itself and sprinkling the butter mixture in between folds.
- Begin the process of producing the next ball as you put the first one away.
- The second ball should be as thin as the first one, just like the first one.
- Stack it on top of the preceding one, with the seam on the bottom. Fold the outside one over, coating it with additional butter as you wrap.. Set away for a later time.
- For the 3rd and 4th spheres, keep doing this. It is now time to put it in a 9-10-inch cake pan and brush it with extra butter.
- Create a second one by repeating this process with the remaining four balls. Spread the pleated feteer on the baking tray with your hands.
- After 10 minutes in a preheated oven, put on your broiler to finish browning the top.
- When it’s finished, top it with a little butter and cover it with a lid to keep it from drying out.
A Simplified Feteer Recipe
What You’ll Need
- 1kg of ghee
- 1.5 kg of all purpose flour
- 3 tbsp of salt
- 3 tsbsp of sugar
- Oil to grease your containers
- Paste , tahina variation
- Icing sugar
Method on How to Make a Simplified Sweet Feteer
- Mix the flour, sugar, and salt in a large bowl.
- Use your hands to thoroughly combine and knead in 800 ml of cold water. This should just take a few minutes.
- Make nine even balls of dough by dividing the dough in half and rolling each piece into a spherical shell. To bake, flatten slightly and put on a baking sheet that has been well coated with sunflower oil. Cover the dough with plastic wrap and let it rest for 30 minutes in a cool, dry location.
- Start with a piece of pastry and stretch it out with oiled fingers or a roller pin until it forms a wafer thin, almost translucent disc, 80 cm in diameter. Ghee is spread on the surface of the crust and the dough is folded in from all four corners to make a square. Make sure that the opening is on the bottom of the dough.
- Take a second piece of dough, shape it into a disc the same diameter as the first, and place it on the work area. Arrange the initial dough packet in the center of the disc and wrap around the disc four times to fully enclose the square. Cover with tiny chunks of ghee.
- Spread out a third sphere of pastry to the same size as the previous two and place it on the oiled surface. Place the dough bundle in the centre and wrap over the 4 edges as previously to thoroughly encapsulate the parcel in ghee. Set aside, covered loosely with cling film.
- Make three pastry bundles by re-rolling, folding, and wrapping the final six pieces of dough. Cover loosely with cling film and let to rest for twenty minutes.
- The highest temperature setting on a classic or conventional oven should be used for preheating the oven.
- With sunflower oil, coat a big circular baking pan around 40 cm in length in a preheated, moderately hot oven for a few minutes.
- Using your hands, press and distribute the pastry until it completely covers the tin’s surface area in the center.
- After 5 minutes in the oven, gently turn the dough over.
- Bake the other half for another 5 minutes or so until it’s golden and crispy. Same procedure for remaining two pastries.
- It’s a good idea to serve the feteer with a variety of sweeteners and dipping sauces on the side.
What to Serve with Feteer
This dish is a staple in the Middle Eastern cuisine, and is always served with honey and a variety of other condiments. Traditionally, the most common accompaniments to feteer are molasses, honey, and a salty cheese called mesh.
There are 463.1 calories in feteer.
Yes, feteer can be stuffed with hazelnuts, custard, and pistachios, among other things.