ِAnother dish of my dad's favorite :), actually it is everyone's favorite. This buttery layered stuffed feteer is another version of the famous Egyptian feteer meshaltet, can be enjoyed sweet or savory.
This version of feteer meshaltet can be considered another luxurious way to serve pizza. It can be stuffed with any of your favorite pizza toppings. I'm guessing that this type of pizza was originated in the charming city of Alexandria in Egypt, so that's why it is widely known as the Alexandrian feteer.
Although the sweet version of these was originated in another city called Ras-Al-Bar. My late father loved the sweet ones so much, specially the ones stuffed with custard and topped with nuts and powdered sugar.
For me, I like it savory and I like to stuff it with Nutella for a sweet variation. Can you imagine what is your favorite stuffing?
I do hope you'll try this, next time you think of making pizza. It does require some work but the result is a very luxurious and exquisite taste than ordinary pizza.
- This Pizza Tater Tot Casserole is a crunchy twist to the beloved comfort food made with your favorite pizza toppings. Crisp tater tots topped with melted cheese, pepperoni and delicious pizza sauce for an irresistible dish.
Alexandrian feteer (pizza feteer)
Ingredients
- 4 cups of white all purpose flour.
- 2 cups of water +/- depending on your flour.
- A dash of salt.
- Melted butter – almost a full cup.
For the savory stuffing
- Cheese canned tuna, vegetables, sausage, chicken, minced beef.... whatever you like as a pizza toppings can go in there.
For the sweet stuffing
- Nutella your fav. jam, custard, nuts and dried fruits.....
Topping for the savory
- I like to mix an egg with black olives and bell pepper. But you can skip it and serve it plain.
Topping for the sweet
- Powdered sugar is the best.
Instructions
- First, mix the flour and salt and add the first cup of water and knead very well then add the remaining bit by bit until you get a dough that is very elastic and sticky.
- Divide the dough into 6 balls, grease a deep dish and put the balls in it.
- Let it rest for 15 min. and turn your oven on to the highest degree possible, mine was 550 F.
- Roll the first ball to be very thin that you can see your counter top through, brush the surface generously with melted butter.
- Arrange your stuffing in the middle and carefully fold all 4 sides over the center.
- Roll the next ball until very thin and brush as you’ve done with the first ball.
- Place the already done one, folded side down, then fold the outer one and brush with more butter as you fold.
- Repeat the process with for a third layer. Brush generously with butter and add the suggested toppings if you would like to.
- Place in a pizza pan- or any oven pan- for 10-15 minutes until done.
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Leslie
I visited Egypt last year for the first time and fell in love with feteer. I miss it daily! The custard + powdered sugar one was my fave, but I loved all the variations I tried! I feel like I couldn't do this recipe justice, but maybe someday I'll give it a shot for fun (I've tried to recreate koshari too since I got back) 😉
Amira
Leslie, food in Egypt is one of the greatest strength there :). Custard is one of my preferred variations as well. I hope you'll give it a try. I have a koshai recipe here and a one with quinoa as well, try them out and let me know how did it go.
Habiba
Sounds delicious!
Hotly Spiced
I've never seen a dish like this. It looks really beautiful and so yummy. I think I'd like the savoury version xx
John@Kitchen Riffs
Wow, this looks wonderful! I'd do the savory version for the main course, the sweet one for dessert. 🙂 Well probably not -- too much of a good thing. But I like the idea of both. Thanks so much.
Easyfoodsmith
Yum...this sounds truly wonderful. I feel like eating it right away 😀
Norma Chang
Feteer is new to me and yours look so delicious with the layers of dough, I would prefer the savory version, reminds me of scallion pancake I make. Thanks for introducing me to something new.
Fran @ G'day Souffle'
Whoopee- the crust looks almost like phyllo pastry, but a lot easier to handle. For the sweet filling, I'd use some cooked apples with cinnamon spice and soft raisins.
Evelyne@cheapethniceatz
Wow, I forgot I have eaten this type of crust before, but it has been a long time. Just loved it. great to have the recipe and name now!
Henna
I'm so glad that you're back to blogging 🙂 And I'm really enjoying the posts you're making that are about your father 🙂 To me, those are the best kind.
I've never heard of this feteer, but it looks SO delicious mA! And the technique doesn't seem all too hard either!
Denise Browning@From Brazil To You
I like the idea of having a stuffed pizza -- both savory and sweet. For the sweet version, I agree with you that nutella is one of the best stuffings.
Liz
Wow, does this look terrific! All those layers of dough...and the filling of your choice? What a yummy dish!