• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • Meet Famidha
  • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Famidha
    • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » North African

    Egyptian Feteer Meshaltet with Almond and Pine Nuts

    Published: Jan 15, 2017 · Modified: Sep 27, 2022 by Famidha Ashraf with Leave a Comment

    Jump to Recipe Print Recipe

    Feteer Meshaltet recipe for two bread that I stuffed with a sweet mixture of almonds and pine nuts.

    Egyptian Feteer Meshaltet with Almond and Pine Nuts

    MENA Cooking Club is back after a month's break and what a great way to start 2017 with a dish from the land of Pyramids - Egypt. Like every time we were given three options and we could make one or all three dishes.

    • Main dish: Macaroni béchamel
    • Side dish: Torly
    • Dessert: Feteer
    Jump to:
    • Egyptian Cuisine
    • Feteer Meshaltet
    • Ingredients
    • Common methods
    • Mistakes to avoid
    • Dessert Feteer
    • How to make?
    • 📖 Recipe

    Egyptian Cuisine

    A little about Egyptian cuisine will just add some charm to this post! So, from what I read, Egyptian cuisine largely includes vegetables and fruits which form a base for most of their meat dishes too.

    Kushari, the national dish of Egypt which is a mixture of rice, lentil, and macaroni is on must-try. The local popular bread Eish Masri is a thicker form of the pita made using corn. It is used as a utensil to scoop up dishes such as Fool medames, a popular dip made with mashed fava beans. While I am yet to make all those dishes, I do have the recipe for Baba Ganoush and Molokhia Chicken Stew which are also a big part of Egyptian cuisine.

    Being a popular tourist destination, their desserts have also travelled worldwide, so little needs to be told about Egyptian sweets! Must have heard Umm Ali and Basbousa! 😛

    Feteer Meshaltet

    Feteer or Feteer Meshaltet translates to "a cushion-like pie" made of thin dough with liberal quantities of ghee or butter with or without stuffing. As the stuffing can be sweet or savoury, there is no end to possibilities. The plain feteer is usually served with a selection of icing sugar, cream, molasses, honey or tahini along with some tea.

    Now, have I had Feteer? Yes! The week before I read the challenge, I picked one feteer from the bakery after our grocery shopping. But I was not too happy because it was so greasy and bland. It was not fresh and it was a packed one which may be the reason I quite did not favour it. And top it all, I had no idea it had to be had with some cream or jam. Yet, I chose to make this because the internet versions looked more promising! 🙂

    close up of layers in feteer

    Ingredients

    • flour
    • salt
    • sugar
    • oil and ghee
    • water
    • almonds and pine nuts

    Common methods

    I realised that Feteer meshaltet ingredients is almost the same across the recipes but the method of making the bread differed in a few aspects.

    • Some used rolling pin while some used hands to spread the dough. I vote for hands.
    • Some had up to six parcels to make one feteer; where one parcel constitutes a stretched-out dough liberally greased with ghee and folded to form a square.
    • Some used one big dough ball and stretched it across a huge table. Folding it over and over again to make layers and form a thick pie.

    You have to choose the method that is your kitchen friendly. Read more to avoid the mistakes I made...

    Mistakes to avoid

    My first attempt was a major flop. I went wrong in gauging the dough ball size for my workspace. I did not realise it could stretch so much so there was a lack of space causing it to have thicker edges and then clumsily folded. You cannot gather back a stretched dough! It was too late to take a step back so I went with the flow. I then chose to cook it in my cast iron pan which was not a bad idea. Yet, I was not happy with the outcome of the taste or the looks of it. It went into the trash the next day 🙁

    The second time I learnt from my mistakes and made smaller dough balls and refrigerated the parcel before baking.

    feteer meshaltet served with honey

    Dessert Feteer

    As Feteer is listed as dessert for the challenge, I chose to make it extra sweet! This one was a super-duper hit and my whole house was filled with the delicious aroma of almond, pine and all that ghee-filled layers... yum! that gave me a mouth-watering moment. 😛

    How to make?

    So here is how I made Feteer Meshaltet.

    I have not given the exact measurement of oil as I used it straight from the bottle. But to be honest I have not been as liberal as is shown in all those videos. Makes two 6-inch feteer. The images are showcasing only one Feteer cut into pieces.

    almonds and pine buts in a processer

    Prepare the nut mixture by processing almonds Pine nuts.

    thinly spread dough

    spread the well rested dough on a greased surface. Stuff and parcel with nut mix.

    assembling feteer

    Place one parcel inside another dough spread. Repeat at least three times to make one feteer.

    cut feteer served with honey

    📖 Recipe

    feteer meshaltet
    Print Recipe

    Egyptian Feteer Meshaltet with Almond and Pine Nuts

    Feteer Meshaltet translates to "a cushion-like pie" with or without stuffing. Served with icing sugar, cream, molasses,honey or tahini along with tea.
    Prep Time50 mins
    Cook Time15 mins
    Total Time1 hr 5 mins
    Course: Dessert
    Cuisine: arabic, North African
    Keyword: feteer meshaltet
    Servings: 2 bread
    Author: Famidha Ashraf

    Ingredients

    For the Dough

    • 1 cup all-purpose flour
    • ¼ teaspoon salt
    • 2 teaspoons sugar
    • ½ cup water approx
    • cooking oil to coat the dough
    • 2 tablespoons ghee
    • Oil to grease the workspace and hand

    For the Almond Pine Nut Mixture

    • 2 tablespoons almonds
    • 1 tablespoon pine nuts
    • 2 teaspoon sugar

    Instructions

    Prepare the filling

    • Grind the nuts with sugar into a coarse powder. Take care not to process too long as these nuts release oil under too much pressure.

    Prepare the dough

    • Mix the flour, salt and sugar in a bowl. Add cold water and use a spatula to mix well and bring the dough together. Take it out of the bowl onto a surface and use both your hands to knead until smooth for about 5 to 10 minutes. (We need soft and slightly sticky dough. Sticky but that releases without leaving any bits on your hand).

    Divide and rest the dough

    • Divide the dough into six equal pieces and shape each one into a smooth ball. Grease a bowl or tray liberally with oil and place the dough balls in it. Ensure each dough ball is well coated with oil. Then pour some more oil so there is a thin layer of oil over the dough balls. Cover with clingfilm and leave the dough to rest in a cool place for 20 to 30 minutes.

    Assemble

    • Grease the work surface (marble or a huge stainless steel plate like in the pics) with oil and, start to spread the dough out with your greased fingers until it becomes a paper-thin, almost transparent disc.
    • Spread some ghee all over the surface of the pastry and add a tablespoon of nut mixture to the centre of the sheet.
    • Fold the sheet in from all four sides to form a square and keep it aside.
    • Oil the work surface again, take a second piece of dough and spread it out with both your hands into a disc as thin as it can get.
    • Spread ghee, place the first dough parcel in the middle of this disc and spread some more nuts mixture over the parcel. Wrap over the four sides of the dough to completely encase the first parcel. Keep this aside.
    • Oil the surface once again and roll out the third piece of dough as thin as possible.
    • Spread some ghee, place the parcelled dough in the middle and fold over the four sides to completely encase the parcel. Keep this parcel covered and in the fridge for 20 minutes.
    • Repeat this rolling, folding and wrapping with the remaining three pieces of dough and refrigerate for 20 minutes.

    Bake in oven

    • Preheat your oven to the highest temperature. Grease a small round pan (4 to 6 inches) and place the chilled feteer parcel in the centre of the pan. Use your fingertips to push and spread the dough out to fill the edges or at least ¼ inch thick.
    • Bake Feteer for 5 min on each side or until crisp and golden brown on both sides. Remove the baked Feteer and prepare the other two parcels similarly.

    Cook on stovetop

    • You can cook this on the stovetop in a shallow pan with oil. Fry on low to medium flame until golden brown and crispy. Flip and continue to fry both sides until cooked through.

    Serve

    • Serve Feteer Meshaltet with dips like cream, dates molasses, honey and tahini. You may dust with some icing sugar too.

    Recipe inspired and adapted from Suzanne Zeidy's Cairo Kitchen. Read more about Feteer Meshaltet.

    More North African Recipes

    • Mango Basbousa | Semolina Tahini Cake with Mango
    • Mesfouf | Steamed Sweet Couscous
    • Mini Batbout | Moroccan Skillet Buns
    • Batbout | Moroccan Pita with Nigella Seeds | Stove-top Flatbread

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

    More about me →

    Trending

    • Chai for Two
    • Baked Samosas
    • Kacchi Mutton Biryani
    • Yemeni Chicken Mandi | Baked Smoky Chicken Rice

    Sesonal

    • Chocolate Cake with Chocolate Buttercream
      Cook Time1 Hours
    • Carrot Walnut Cake with Cream Cheese Frosting
      Cook Time1 Hours 45 Minutes
    • Burnt Cheesecake
      Cook Time55 Minutes
    • Persian Love Cake that I baked for my Birthday
      Cook Time1 Hours 25 Minutes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Media Mentions

    Newsletter

    • Sign Up!

    Contact

    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © 2023 But first Chai