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Feteer Meshaltet with Cheese
A beloved Egyptian layered pastry, Feteer Meshaltet, filled with savory white cheese and baked to golden perfection. Its signature flaky layers and rich, melted cheese filling make it a popular choice for breakfast, a hearty snack, or a light meal.
đ§ Ingredienser
- 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.)
đšâđł Instruktioner
- 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.
â±ïž 30 minutes (active prep, excluding resting) - 2
Melt the ghee in a small saucepan over low heat until fully liquid. Have it ready for brushing.
â±ïž 2 minutes - 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.
â±ïž 5 minutes per feteer - 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.
â±ïž 2 minutes per feteer - 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.
â±ïž 3 minutes per feteer - 6
Repeat steps 3-5 for the remaining dough portions, creating individual feteer pastries.
â±ïž 15 minutes - 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.
â±ïž 5 minutes - 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.
â±ïž 25-30 minutes - 9
Remove from the oven and let cool slightly for a few minutes before serving. Feteer is best enjoyed warm.
â±ïž 5 minutes
đĄ Proffstips
- âFor extra flaky layers, ensure you use plenty of ghee between the stretched dough sheets.
- âDon't overfill with cheese, as it can make the feteer soggy.
- âThe key to stretching the dough thinly is patience and a gentle touch. If the dough resists, let it rest for a few more minutes.
- âServe hot for the best texture and melted cheese experience.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.