🥐 Feteer meshaltet
Feteer meshaltet is an Egyptian layered pastry made from a simple flour dough stretched paper-thin, brushed generously with ghee and butter, folded into many layers and baked until golden. The result is flaky and crisp outside, soft and buttery inside. It is torn by hand and eaten plain, sweet with honey or molasses, or savoury with cheese, often for breakfast or on festive occasions.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g plain flour
- 1 tsp salt
- about 300 ml lukewarm water
- 100 g ghee, melted
- 100 g butter, softened
Method
- Mix the flour, salt and water into a soft, smooth dough; knead 10 minutes and divide into 4 balls.
- Rest the balls coated in a little ghee for 30 minutes.
- Stretch each ball on an oiled surface until paper-thin and brush with ghee and butter.
- Fold into a square, stack the folded sheets and wrap with the last stretched sheet.
- Flatten gently, brush the top with ghee and bake at 220 °C for 25–30 minutes until golden.
How to make it lighter
- Brush the layers lightly instead of pouring the fat — it is the main source of calories.
- Cut it into small squares and count a 75 g piece as a portion.
- Pair a piece with fresh vegetables or a salad rather than adding extra butter at the table.
History
Feteer is strongly associated with the Egyptian countryside, where it was traditionally baked in clay ovens and offered to guests and on holidays. Some writers link it to offering breads of ancient Egypt, though that connection is hard to prove. Today it is sold in specialist feteer shops across Egypt and is a popular gift when visiting family.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →