Egypt | Recipe

Feteer Meshaltet

Name: Feteer Meshaltet
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 8 servings
Cuisine: Egypt, North Africa
Ingredients: 4 cups all-purpose flour; 1½ cups warm water; 1 tsp salt; ¾ cup ghee, melted; ¼ cup neutral oil; ½ cup honey or molasses; ½ cup cream or feta, optional

Layered Egyptian pastry made from stretched dough, ghee, and oil, baked into flaky golden sheets.

Country

Egypt

Region

North Africa

Time

80 min

Serves

Level

hard

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Recipe overview

What to know before you cook

Feteer meshaltet is Egypt's layered pastry of celebration and generosity. The dough is rested, stretched paper-thin with ghee, folded into layers, and baked until puffed and flaky.

What the dish tastes like

Layered Egyptian pastry made from stretched dough, ghee, and oil, baked into flaky golden sheets.

When to cook it

Best for Best for breakfast tables, holidays, guest visits, and tea service., with a hard cooking level and about 80 minutes total.

What to serve alongside it

Honey, molasses, clotted cream, feta, olives, or mish.

Regional lane

Egypt national table. A verified Egypt dish in the AfroKitchen archive.

Chef watch-outs

Rushing the rest or fermentation period.
Rushing the base before the raw edge has cooked out.
Adding all seasoning early and forgetting to adjust at the end.

How you know it is ready

The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
The aroma should smell rounded rather than raw or sharp.
Oil, sauce, broth, or steam should look settled and deliberate.

Chef board

Build the table around Feteer Meshaltet

Honey, molasses, clotted cream, feta, olives, or mish.

Best route from here

Egypt national table

Collections to keep cooking

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Servings 8

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Egypt

4 steps 80 min total hard

Make the dough

Knead flour, salt, and warm water into a soft elastic dough.

knead 12:00

Rest the balls

Divide into balls, coat with oil, cover, and rest until very relaxed.

rest 45:00

Stretch and layer

Stretch each ball thin, brush with ghee, fold into layers, and stack into a round.

layer 20:00

Bake hot

Bake in a very hot oven until puffed, golden, and flaky.

bake 18:00

Plain feteer is served sweet or savory, while stuffed versions can include cheese, sausage, sugar, coconut, or custard.

Feteer Meshaltet

What to know before you cook

Build the table around Feteer Meshaltet

Step-by-step method

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