Filled Egyptian FeteerRAWI Publishing
Feteer is a rich pastry of flour, ghee, and water, prepared and served with a variety of toppings, sides, or fillings that can be savoury, sweet, and sometimes even both.
Making Egyptian Feteer IIRAWI Publishing
One form of this delicious pastry has a show-stopping preparation. With only the tips of their fingers, bakers mesmerise a hungry audience while they prepare, mix and knead the dough consisting of flour, water, ghee and salt and roll it into a rectangle.
Egyptian Feteer DoughRAWI Publishing
This is when the fun begins. Tossed and flipped in the air until it is paper thin and over half a metre long, the dough never once slips from their nimble fingertips.
Making Egyptian Feteer IVRAWI Publishing
Once this step is complete, the dough is laid flat, folded in two, and topped with different delicious ingredients. Minced meat, sausage, or cheese for a savoury option; halva or honey for a sweet treat. Chocolate and hazelnut spreads for those with a more unorthodox palate.
Egyptian Feteer with Savory Fillings IRAWI Publishing
The dough is then folded onto itself multiple times into a square or circular shape and baked in a wood-fired oven. The feteer is ready to satisfy its ravenous audience when it’s crispy golden brown on top and deliciously gooey and soft in the centre.
Making Egyptian Feteer IRAWI Publishing
Learning how to make the delicate sheets of feteer requires years and years of apprenticeship. Feteer makers are often taught by their fathers or older family members.
Most have memories of the fully formed feteer sheet landing splat on their heads while they attempted to master the art of aerating and flipping it. Nevertheless, making feteer is a labour of love and a beloved craft for those who practise it.
Egyptian Feteer (2021)RAWI Publishing
Egyptian Feteer with Sweet FillingsRAWI Publishing
Other types of feteer include feteer meshaltet, the most decadent part of Egypt’s traditional breakfasts. Made in village homes, the pastry sheets of feteer meshaltet are not as fine as those of the flying feteer. It is served plain, with a choice of Egyptian aged cheese, clotted cream, honey, or molasses on the side.
