I've heard once that Feteer meshaltet's history goes back to the ancients Egyptians when it was called Feteer Maltoot and it was given as an offering to the Egyptian Gods these days.
As time went by meshaltet became one of the main dishes in the Egyptian cuisine. It is said that during the Mamlouk era - which was known for lots of desserts- feteer spread to Europe and was shaped as a crescent which then became very popular as the well-known croissant.
What is feteer meshaltet
Feteer meshltet is layers upon layers of pastry dough with loads of ghee or butter in between. It is one of the famous Egyptian pastry recipes that everyone loves.
It represents generosity and affection. Nowadays, it is a dish that is asked by kings and presidents who visit Egypt. When I visit Egypt you can find so many restaurants making it but the best one in made in the countryside by farmers' wives. It can be enjoyed in so many ways both savory and sweet.
What you'll need
Ingredients for the feteer are very simple and almost there in every home.
- All purpose flour: you'll need 4 cups or 540grams. You cannot make feteer with whole wheat flour, this is not how things roll with feteer.
- Water: just tap water and we are going to need anywhere from 1 to 1 and a half cup.
- Salt: we'll need about ¼ teaspoon salt.
- Butter/ghee or oil: we'll need about 1 cup of melted butter and ¼ cup oil. Many people like to use ½ cup of butter and the rest is oil. Others use ghee as well.
How to make feteer meshaltet
- Mix the flour and salt then pour one cup of water and start kneading. If you feel the dough is still not coming together or too dry, gradually add the remaining water until you get a dough that is very elastic so that when you pull it and it won't be torn.
- Let the dough rest for just 10 minutes then divide the dough into 6-8 balls depending on the size you want for your feteer. Warm up the butter/ghee or oil you are using and pour into a deep bowl. Immerse the dough balls into the warm butter. Let it rest for 15 to 20 minutes.
- Roll the first ball with your hands to be very very thin that you can see your countertop through.
- Fold the dough over itself to form a square brushing in between folds with butter. Set aside and start rolling the next ball.
- Roll the second one thin as we have done for the first ball. Place the previous one on the middle seam side down. Fold the outer one over brushing with more butter as you fold. Set aside.
- Keep doing this for the third and fourth balls. Now we have one ready, place on your baking dish seam side down and brush the top with more butter. Repeat for the remaining 4 balls to make a second one. With your hands lightly press the folded feteer to spread it on the baking dish. Place in a 550F preheated oven for 10 minutes when the feteer starts puffing turn on the broiler to brown the top. When it is done add little butter on top and cover so it won't get dry.
We will end up with two rounded feteer each made with 3or 4 of the dough balls. Each one will be around 10 inch.
Serve feteer with
Feteer meshaltet always served with honey, molasses, cheese varieties, chocolate syrup, hummus, harissa, and many dips. Honey, molasses and a kind of mesh ( which is a very salty kind of cheese in Egypt) are the most popular traditional things to enjoy with feteer.
Or just sprinkle with powdered sugar, the choices are endless.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Feteer meshaltet
Ingredients
- 4 cups (540g) all purpose flour.
- 1- 1 ½ cups tap water.
- ¼ teaspoon salt.
- 1 cup unsalted butter.
- ¼ cup oil.
Instructions
- Mix the flour and salt then pour one cup of water and start kneading.
- If you feel the dough is still not coming together or too dry, gradually add the remaining water until you get a dough that is very elastic so that when you pull it and it won't be torn.
- Let the dough rest for just 10 minutes then divide the dough into 6-8 balls depending on the size you want for your feteer.
- Warm up the butter/ghee or oil you are using and pour into a deep bowl.
- Immerse the dough balls into the warm butter. Let it rest for 15 to 20 minutes.
- Preheat oven to 550F.
- Stretch the first ball with your hands on a clean countertop. Stretch it as thin as you can, the goal here is to see your countertop through the dough.
- Fold the dough over itself to form a square brushing in between folds with the butter mixture.
- Set aside and start making the next ball.
- Stretch the second one thin as we have done for the first ball.
- Place the previous one on the middle seam side down. Fold the outer one over brushing with more butter mixture as you fold. Set aside.
- Keep doing this for the third and fourth balls. Now we have one ready, place on a 10 inch baking/pie dish seam side down and brush the top with more butter.
- Repeat for the remaining 4 balls to make a second one. With your hands lightly press the folded feteer to spread it on the baking dish.
- Place in preheated oven for 10 minutes when the feteer starts puffing turn on the broiler to brown the top.
- When it is done add little butter on top and cover so it won't get dry.
Debra Mostafa
My husband is Egyptian. He loves fateera. He was sooo surprised that I made it. I definitely gave you a five stars.
karin rasmus
thank you so much for posting this recipe. my friend's mom always made these when i was growing up and they were so delicious and now i can make them at home for my kiddos!