Feteer meshaltet

Feteer meshaltet

Cairo Kitchen
Jonathan Gregson

Feteer meshaltet is essentially a layered pastry that can be eaten with a wide variety of toppings, ranging from ishta (clotted cream) to salty white cheese, icing sugar or a mix of molasses and tahina. The following recipe is a simplified version of feteer meshaltet, but the more times the layers are repeated, the better.


Quantity Ingredient
1.5kg plain flour
3 tablespoons sugar
3 tablespoons salt
sunflower oil, for greasing
1kg ghee

To serve

Quantity Ingredient
icing sugar
tahina paste


  1. In a large bowl, mix together the flour, sugar and the salt. Add 600 to 800 ml cold water and, using your hands, mix well and knead until smooth. This will take about 5 to 10 minutes.
  2. Divide the dough into nine pieces and shape each one into a smooth ball. Flatten slightly and place on a large baking tray that has been liberally greased with sunflower oil. Cover loosely with cling film and leave the dough to rest in a cool place for 30 minutes.
  3. Grease a large kitchen or marble surface with more oil and, starting with one piece of dough, spread the dough out with your greased hands or a rolling pin until it becomes a paper thin, almost transparent disc, 60 to 80 cm across. Cover the surface of the pastry with small pieces of ghee (roughly 100 g) and fold the dough in from all four sides to form a square. Flip the dough over so that the seam is on the underside and set to one side.
  4. Oil the work surface again, take a second piece of dough and roll and push it out into a disc the same size as the first. Cover with small pieces of ghee, place the first dough parcel in the middle of this disc and wrap over the four sides of the disc to completely encase the square.
  5. Oil the surface again and roll out a third piece of dough to a disc the same size as the other two. Cover with small pieces of ghee, place the dough parcel in the middle and fold over the four sides as before to completely encase the parcel. Cover loosely with cling film and set aside.
  6. Repeat this rolling, folding and wrapping with the remaining six pieces of dough so that you have three pastry parcels. Leave to rest for 20 minutes, loosely covered with cling film.
  7. Preheat a traditional or conventional oven to its highest temperature.
  8. Heat a large round baking pan, about 40 cm in diameter, for a couple of minutes in a warm oven and grease with sunflower oil. Place one of the dough parcels in the middle of the tin and, using your hands, push and spread the dough out so that it fills the tin to the edges. Cook in the hot oven for 5 minutes until golden, then carefully flip the pastry over and cook the other side for another 5 minutes or so until crisp and golden. Cook the remaining two pastries in the same way.
  9. Serve with a selection of icing sugar, cream, molasses, honey and tahina for dipping the feteer.
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