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.
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Ingredients
- 4 cups All-Purpose Flour
- 1 teaspoon Salt
- 1.5 cups Water
- 1 cup Ghee
- 1/2 cup Sunflower Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the 4 cups of All-Purpose Flour and the 1 teaspoon of Salt. Gradually add the 1.5 cups of Water while mixing until a smooth dough forms. Knead the dough for 5-7 minutes until it is pliable and no longer sticky.
- 2Divide the dough into 6 equal portions. Shape each portion into a ball. Cover the dough balls with a clean kitchen towel and let them rest for 15-20 minutes; this resting period makes the dough easier to work with.
- 3Lightly grease a clean work surface with a small amount of the 1/2 cup of Sunflower Oil. Take one dough ball and roll it out into a very thin, large circle, about 25-30 cm (25-30 cm) in diameter.
- 4Generously brush the entire surface of the rolled-out dough circle with a portion of the 1 cup of Ghee. Fold the circle in half to form a semi-circle, then brush the top surface of the semi-circle with more ghee. Fold it in half again to form a quarter-circle, and brush its top surface with ghee. Repeat this rolling, brushing, and folding process for the remaining 5 dough balls, ensuring the 1 cup of Ghee is used evenly across all 6 pieces.
- 5Preheat your oven to 200°C. Lightly brush a large baking sheet with the remaining 1/2 cup of Sunflower Oil. Arrange the 6 folded dough pieces on the prepared baking sheet, leaving some space between them.
- 6Gently flatten each folded dough piece with your hands until it is about 12.5-15 cm (12-15 cm) in diameter, being careful not to tear the layers. Bake for 30-40 minutes in the preheated oven. The Feteer Meshaltet is done when it is puffed up, golden brown, and the layers appear visibly flaky and crisp.
Substitutions
Ghee → Coconut Oil
Ensures peanut-free fat source, providing FAT_RICHNESS
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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