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Home » recipe

Egyptian Feteer meshaltet

Published: May 24, 2013 · Modified: Jun 24, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Layers of pastry dough rolled thinly and packed full with butter or ghee. Egyptian fetter is very popular and enjoyed with honey, molasses or cheese.
Total time 1 hour 10 minutes
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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.

A close up of Pizza feteer topped with butter on a white plate

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.

A close up of Pizza feteer topped with butter on a white plate

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

detailed steps for making feteer meshaltet
  1. 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.
  2. 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.
  3. Roll the first ball with your hands to be very very thin that you can see your countertop through.
  4. Fold the dough over itself to form a square brushing in between folds with butter. Set aside and start rolling the next ball.
  5. 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.
  6. 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.
A close up of Pizza feteer topped with butter on a white plate

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.

A close up of Pizza feteer topped with powdered sugar on a white plate

Or just sprinkle with powdered sugar, the choices are endless.

A close up of Pizza feteer topped with butter on a white plate

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 on a white plate.

Feteer meshaltet

Layers of pastry dough rolled thinly and packed full with butter or ghee. Egyptian fetter is very popular and enjoyed with honey, molasses or cheese.
4.85 from 20 votes
Print Pin Rate
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Course: baking
Cuisine: Egyptian, Mediterranean, Middle East
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 463.1kcal
Author: Amira

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.

Notes

Note: some people also add 1 tablespoon of granulated sugar to the dough to help it brown nicely.

Serve 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.
Please check the nutrition disclaimer policy.
Vitamins are in percentage value. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition

Calories: 463.1kcal | Carbohydrates: 44g | Protein: 6.2g | Saturated Fat: 15.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 11.6g | Cholesterol: 62.1mg | Sodium: 12.1mg | Potassium: 87.4mg | Fiber: 2g | Vitamin A: 17.4IU | Calcium: 0.7mg | Iron: 12.4mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Gayla Loyd

    March 04, 2022 at 1:42 pm

    5 stars
    Yummy

    Reply
  2. Aviva R.

    November 09, 2021 at 7:08 am

    4 stars
    I really really like this recipe; its delicious Egyptian bread with crispy outsides, and chewy insides. I got a little confused though about the part where you need to fold the dough to make the layers. I had to watch a video to understand it. 🙂 My oven also does not go to 550 F so I had to use 475 F and 12 minutes. I had to make some sort of Egyptian dish for my school history thing and this was an awesome dish for it. THANK YOU!

    Reply
    • Amira

      November 11, 2021 at 12:48 pm

      Thanks Aviva, glad you liked it. I'm working on an easier version of this too.

      Reply
  3. Kira

    March 23, 2021 at 4:11 pm

    So, once you separate the balls and let them soak in the butter, if you make a mistake when flattening and tear it or get an end that is too thick, it's almost impossible to get the dough back together. I had to throw the scraps away. Any suggestions?

    Reply
    • Amira

      March 29, 2021 at 11:08 am

      Kira, I promise I will post an easier recipe as this is the traditional one but anyways if it tore while rolling it is ok it will not make a huge difference.

      Reply
  4. Amber

    December 24, 2020 at 3:03 pm

    Salam Amira, I use your recipes quite frequently and this recipe is so difficult for me. It is hit or miss. I want to finally ask if a particular brand of flour is necessary for this recipe to be successful?

    Reply
    • Amira

      December 28, 2020 at 9:45 am

      Amber, I agree with you. This is a very old recipe on my blog that sure needs some updated and tips but until then I will answer your question. For the flour there is no particular brand that will not work in this recipe. I promise I will update. Thank you so much.

      Reply
      • Garrett

        January 16, 2021 at 10:29 am

        5 stars
        I recently visited Abu Dhabi and my favorite food I had was meshaltet, one the I got was called Kraft & Honey. It was such a treat. I can't stop trying to figure out what cheese they used. I'm assuming it was some type of white kraft cheese but definitely did not taste anything like the craft singles in America.

        Reply
        • Amira

          January 22, 2021 at 10:09 am

          Garrett, I think the Kraft cheese you are talking about is the spread. I haven't seen these in stores like Walmart and Target but I have seen similar products in the International market. I hope this helps.

          Reply
  5. Kirsty

    May 16, 2019 at 4:51 am

    Hi Amira, will this recipe keep at all? Am I able to make up the dough a couple of days before I cook it? Could I keep it immersed in oil for a couple of days or would that ruin the dough?

    Reply
    • Amira

      May 18, 2019 at 2:45 am

      Kirsty, my guess is yes. I haven't tried it before but, there is a recipe for tamriyeh which is very close and you can keep it in the fridge covered in oil for up to 24 hours. Let me know what do you think.

      Reply
      • Samy

        April 10, 2021 at 9:03 pm

        Hi Amira, how long does feeter last? Can I freeze them?

        Reply
        • Amira

          April 11, 2021 at 9:45 pm

          Samy, feteer stays better in the freezer actually. Freeze it and when ready to consume let it thaw covered and reheat in the microwave, stove top or the oven but be careful so it will not dry out.

          Reply
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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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