Feteer Meshaltet
Discover this authentic Egyptian Feteer Meshaltet recipe — a satisfying weeknight dish that's a culinary masterpiece for the ambitious cook. Made with flour, water, salt and 2 more fresh ingredients, this recipe guides you through 14 detailed steps to create a truly memorable meal. Ready in about 40 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this egyptian classic is sure to impress.
20
Prep Time (min)
30
Cook Time (min)
4
servings
200
Calories/serving
Expert
Difficulty
Ingredients
- 4 cups Flour
- 1 cups Water
- 1 tsp Salt
- 1 cup Unsalted Butter
- 1 cup Olive Oil
Instructions
14 steps · ~101 minutes total
Step 1
Mix the flour and salt then pour one cup of water and start kneading.
3 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 2
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.
5 minutesThe dough is ready when it springs back slightly when poked.Step 3
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.
10 minutesThe dough is ready when it springs back slightly when poked.Step 4
Warm up the butter/ghee or oil you are using and pour into a deep bowl.
3 minutesStep 5
Immerse the dough balls into the warm butter. Let it rest for 15 to 20 minutes. Preheat oven to 550F.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 6
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.
5 minutesThe dough is ready when it springs back slightly when poked.Step 7
Fold the dough over itself to form a square brushing in between folds with the butter mixture.
3 minutesThe dough is ready when it springs back slightly when poked.Step 8
Set aside and start making the next ball.
3 minutesStep 9
Stretch the second one thin as we have done for the first ball.
3 minutesStep 10
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.
3 minutesStep 11
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.
5 minutesStep 12
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.
5 minutesStep 13
Place in preheated oven for 10 minutes when the feteer starts puffing turn on the broiler to brown the top.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 14
When it is done add little butter on top and cover so it won’t get dry.
3 minutes
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your egyptian meal with these perfect pairings:
About This Dish
Feteer Meshaltet is a beloved dish from Egyptian cuisine, originating in Egypt. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Egyptian cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated expert difficulty and uses 5 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
Feteer Meshaltet is a traditional Egyptian layered pastry known for its flaky texture and versatility. It can be served sweet or savory, often filled with ingredients like cheese, vegetables, or meats.
Rate This Recipe
How was this recipe?
Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
