Feteer Meshaltet
Feteer Meshaltet from Egypt. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 40 min
- Cook
- 10 min
- Total
- 1 hr 20 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Feteer Meshaltet is listed as side from Egypt. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Wheat flour946 ml
- Water355 ml
- Salt1.2 ml
- Butter237 ml
- Olive oil59 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Mix the flour and salt then pour one cup of water and start kneading. If you feel the dough is still not coming together or too dry, gradually add the remaining water until you get a dough that is very elastic so that when you pull it and it won’t be torn.
Step 2
Let the dough rest for just 10 minutes then divide the dough into 6-8 balls depending on the size you want for your feteer. Warm up the butter/ghee or oil you are using and pour into a deep bowl.
10 minStep 3
Immerse the dough balls into the warm butter. Let it rest for 15 to 20 minutes.
20 minStep 4
Preheat oven to 550F. Stretch the first ball with your hands on a clean countertop.
Step 5
Stretch it as thin as you can, the goal here is to see your countertop through the dough. Fold the dough over itself to form a square brushing in between folds with the butter mixture.
Step 6
Set aside and start making the next ball. Stretch the second one thin as we have done for the first ball.
Step 7
Place the previous one on the middle seam side down. Fold the outer one over brushing with more butter mixture as you fold.
Step 8
Set aside. Keep doing this for the third and fourth balls.
Step 9
Now we have one ready, place on a 10 inch baking/pie dish seam side down and brush the top with more butter. Repeat for the remaining 4 balls to make a second one.
Step 10
With your hands lightly press the folded feteer to spread it on the baking dish. Place in preheated oven for 10 minutes when the feteer starts puffing turn on the broiler to brown the top.
10 minStep 11
When it is done add little butter on top and cover so it won’t get dry.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Feteer Meshaltet take?
1 hr 20 min all in — 40 min prep, 10 min cook, 30 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ¼ tsp.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.