Feteer Meshaltet with Cheese

🧂 Ingredients

• 500 g Feteer dough (homemade or store-bought)(If making from scratch, ensure it has rested sufficiently for easy stretching.)
• 300 g Egyptian white cheese (like Domiati or Feta)(Crumbled or mashed to a paste-like consistency.)
• 100 g Ghee (clarified butter)(Melted for brushing and layering. You can substitute with unsalted butter, but ghee provides the authentic flavor and texture.)
• 1 tsp Nigella seeds (Kalonji)(Optional, for sprinkling on top for added flavor and visual appeal.)

👨‍🍳 Instructions

1. 1

   Prepare the Feteer dough: If using homemade dough, ensure it has been kneaded and rested according to your recipe. If using store-bought, bring it to room temperature as directed. The dough should be pliable and elastic.

   ⏱️ 30 minutes (active prep, excluding resting)
2. 2

   Melt the ghee in a small saucepan over low heat until fully liquid. Have it ready for brushing.

   ⏱️ 2 minutes
3. 3

   On a lightly floured surface, take a portion of the dough (about the size of a tennis ball). Using your fingertips and palms, gently stretch the dough outwards in a circular motion, working from the center to the edges. Aim for a very thin, almost translucent sheet, being careful not to tear it. If it tears slightly, it's okay. Brush the stretched dough generously with melted ghee.

   ⏱️ 5 minutes per feteer
4. 4

   Spread the crumbled or mashed Egyptian white cheese evenly over the ghee-brushed dough, leaving a small border around the edges. Sprinkle with nigella seeds if using.

   ⏱️ 2 minutes per feteer
5. 5

   Carefully fold the dough: Bring the edges of the dough towards the center, creating a layered parcel. You can fold it like an envelope or gather the edges and twist them. Ensure the cheese is enclosed. Gently press to seal.

   ⏱️ 3 minutes per feteer
6. 6

   Repeat steps 3-5 for the remaining dough portions, creating individual feteer pastries.

   ⏱️ 15 minutes
7. 7

   Preheat your oven to 200°C (400°F). Place the prepared feteer pastries on a baking sheet lined with parchment paper. You can brush the tops lightly with a little more ghee for extra crispiness.

   ⏱️ 5 minutes
8. 8

   Bake for 25-30 minutes, or until the feteer is deeply golden brown, puffed up, and the layers are visibly crispy. The cheese inside should be melted and gooey.

   ⏱️ 25-30 minutes
9. 9

   Remove from the oven and let cool slightly for a few minutes before serving. Feteer is best enjoyed warm.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For extra flaky layers, ensure you use plenty of ghee between the stretched dough sheets.
• ✓Don't overfill with cheese, as it can make the feteer soggy.
• ✓The key to stretching the dough thinly is patience and a gentle touch. If the dough resists, let it rest for a few more minutes.
• ✓Serve hot for the best texture and melted cheese experience.

🔄 Variations

• Use a mix of cheeses like feta, mozzarella, or even a touch of cream cheese for a richer filling.
• Add finely chopped sautéed vegetables like onions, bell peppers, or spinach to the cheese filling.
• For a sweet version, omit the cheese and fill with a mixture of sugar, cinnamon, and nuts, then drizzle with honey or syrup after baking.

🥗 Nutrition

Per serving