Feteer Meshaltet (Egyptian Layered Pastry)
A flaky and buttery Egyptian layered pastry, often served with honey, cheese, or molasses. This recipe uses ghee made without peanut oil and specifies substitutions for safe alternatives.
30m prep + 45m cook6 servingsSafety: 92/100
Contains dairyContains wheatPEANUT-free
480 cal|8g protein|55g carbs|25g fat|2g fiber
Ingredients
- 4 cups All-Purpose Flour
- 1 teaspoon Salt
- 1.5 cups Water
- 1 cup Ghee
- 1/2 cup Sunflower Oil
Instructions
- 1In a large bowl, mix flour and salt. Gradually add water and knead until a smooth dough forms.
- 2Divide the dough into 6 equal balls. Let rest for 15-20 minutes.
- 3On a lightly floured surface, roll out each dough ball into a thin circle.
- 4Brush each circle with melted ghee (or coconut oil).
- 5Fold the circle in half, brush with ghee, and fold in half again to form a quarter circle. Brush with ghee again.
- 6Repeat with all dough balls.
- 7Place the folded dough pieces in the center of a large lightly oiled baking sheet
- 8Gently flatten each dough piece
- 9Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until golden brown and flaky.
- 10Serve warm with honey, cheese, or molasses.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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