Authentic Egyptian peasant food, spread more in the Egyptian countryside than in the cities, Egyptian Feteer Meshaltet represents a dish deeply rooted in the conscience of the Egyptian’s life, and no Egyptian house can be devoid of the basic meal to welcome guests, which is Feteer Meshaltet and honey. Egyptian Feteer Meshaltet has an ancient story where the ancient Egyptians presented it as an offering to the gods in the temples, and placed it with the dead in the tombs, believing in them in resurrection and immortality, and it contained elements of great material value at the time, such as ghee, flour, and honey. It consists of layers on top of each other, and with the passage of time, it became called the Feteer Meshaltet.
The Mamluk era was full of many types of Egyptian sweets. With the openness of the Egyptian people to other countries, a lot of Egyptian sweets moved to the West, so the Meshaltet pastry moved to Europe, and a type called the Crescent appeared, and another moved to France and became called croissant. Now, the Meshaltet is considered the official dish in the rural villages. It is presented to the guests as an expression of their hospitality. The pastry has moved from Upper Egypt to the Delta and, became served on holidays, occasions, and weddings. It also has a great place among rural women, where they prepare it and gift it to their relatives. Accompanied by honey and mush is one of the main meals on the bride’s morning in the rural villages.
altet is served as a type of hospitality, or on holidays, occasions and weddings, in addition to its great social importance, as rural women attend it, and present it to relatives, neighbors, and guests. There are many varieties of this recipe that you will love its taste!
- Three cups of flour
- 1 tablespoon of sugar
- 1 glass of water
- 2 teaspoons of lemon juice
- 1/2 teaspoon of salt
- 3 tablespoons of melted ghee
- Corn oil
- Put the sugar, salt and flour in the bowl of a stand mixer and install the dough hook.
- Run the mixer on a slow speed and add the water
- Add the lemon juice slowly and continue kneading for two or three minutes until a smooth, elastic dough is formed.
- Divide the dough into ten equal pieces and shape each piece into a smooth ball.
- Put the balls of dough in a tray greased with oil, wrap them in nylon and leave them for half an hour to rest.
- Put an amount of the ghee and oil mixture on the table and place a piece of dough on top of the ghee
- Start stretching the dough with the palm of the palm until it becomes a very thin circle, taking into account the wiping of the dough with ghee as needed.
- Bend the edges of the dough together to make a circle and set aside.
- Repeat the steps with another piece, then place the previous piece in the center of the new piece and bend the edges of the dough with the piece in the middle.
- Repeat the previous steps with all pieces of dough to get one disk of puff pastry, taking into account wiping with ghee whenever needed
- Put the pie on a tray and leave it to rest for ten minutes before baking.
- Preheat the oven to 200 ° C/390°F and put the pie for twenty minutes, until golden
- Serve and enjoy your feteer!
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