A staple of Egypt's street bakeries, feteer meshaltet is a yeasted dough folded and stretched with melted butter until it pulls apart in flaky layers. It is filled with cheese and tomato and baked until golden.
Knead the flour, yeast, salt and warm water into a soft dough. Wrap it and let it rise for 30 minutes.
Stretch the risen dough into thin sheets, brush each one with melted butter, then stack and fold them back together.
Spread the folded dough over a greased baking tray, scatter with kashar cheese and tomato slices, then drizzle with olive oil.
Bake in an oven preheated to 220°C for 20 minutes, until the edges turn golden and the cheese has melted.
Keep your hands well buttered while folding, or the layers will stick together instead of stretching thin. Allergens: contains wheat (gluten) and dairy (kashar cheese, butter).
Taking your time and resting the dough for 5 minutes after each fold keeps the layers distinct; rushing the stretching makes it bake up as one dense sheet.
Admin DadaGastro · verified in test kitchenTarifte kaşar peyniri yazıyor ama elimdeki kaşar oldukça taze ve yumuşak, bu tazelik farkı katmanlar arasında erime kıvamını değiştirir mi yoksa hepsi aynı şekilde erir mi diye merak ettim.
Peynirli feteer inanılmaz lezzetliydi, katmanlar tam kıvamında altın rengi kızarmış, ailece büyük beğeniyle yedik.
Hamuru ilk açtığımda yırtıldı, ellerimi yeterince yağlamamışım; ikinci denemede tereyağını cömertçe sürüp her katlamadan sonra beş dakika dinlendirince yufkalar kalınlaşmadan kolayca katlanır hale geldi ve ince açmak çok daha rahat oldu.
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