Recettes Egypt

Feteer Meshaltet (Egyptian Layered Pastry)

Feteer meshaltet is an Egyptian pastry made by stretching dough until it is almost transparent, brushing it with butter, folding it, and repeating until it consists of a great many paper-thin layers. It is baked in a very hot oven and eaten either plain with honey, molasses and tahini, or filled with anything from cheese to minced meat to custard. The name means something like flattened or stretched pie, and that describes the method exactly. The dough is not rolled, it is stretched by hand until the surface below is visible through it, then folded with butter between every layer. What produces the texture is the butter turning to steam between the layers in a very hot oven and forcing them apart, which is the same physics as puff pastry arrived at by a completely different route. The oven temperature the source calls for looks like an error and is not, it is far above ordinary baking heat. Feteer needs that to puff before the layers set, and Egyptian bakeries use wood-fired ovens hotter still. A domestic oven at its maximum with the broiler finishing the top is the practical approximation. It has a long and reasonably well-attested history, the source traces it to ancient Egypt, where a version was offered in temples. Its claim that feteer became the croissant in Europe is repeated widely but not established, and it has been recorded here as a claim rather than a fact.

1 hr 25 minHardEgypt

Recette de Blessing · Africook

Om Ali (Egyptian Bread Pudding)

Om Ali is Egypt's most beloved dessert, a warm, sweet pudding made from torn pieces of puff pastry or bread baked in sweetened milk with nuts, coconut, and raisins until golden and bubbling. It sits somewhere between a bread pudding and a milk-soaked pastry and manages to be simultaneously comforting and festive. The dish is a fixture of Egyptian restaurants, home celebrations, and Ramadan gatherings, where it is often served in communal baking dishes at the end of a large meal. Despite its simplicity, Om Ali manages to taste luxurious, the puff pastry creates layered, crispy edges while the centre remains soft and creamy with the absorbed milk.

★★★★★Les mieux notées

1 hrEasyEgypt · Middle Eastern

Recette de FoodChef · Africook

Balah El Sham

Balah el sham is fried choux pastry soaked in syrup, and it is one of the desserts Egyptians most associate with childhood. It is piped into short lengths through a star nozzle, fried until golden and ridged, then dropped into cool sugar syrup, which seeps into every groove. The name translates from Arabic as Levant dates, and it contains no dates at all. It is called that for its size and shape, and Sham for the Levant region where it originated. It is eaten across much of the Middle East and in parts of Eastern Europe under other names, and the closest familiar comparison is churros, with one important difference: churros are rolled in cinnamon sugar, while balah el sham is submerged in syrup. Choux is the technique, and it is the same pastry used for éclairs and profiteroles. Flour is cooked into hot liquid until it forms a ball and turns glossy, then eggs are beaten in off the heat, one at a time. What is unusual here is that it is fried rather than baked, which gives a crisp ridged shell around a hollow, airy centre. It is often split and filled with cream, custard, mascarpone, chocolate or nuts, and pistachios on top are standard. It can be eaten hot or cold.

★★★★★Les mieux notées

50 minMediumEgypt

Recette de FoodChef · Africook

Dukkah (Egyptian Nut and Spice Blend)

Dukkah is a dry Egyptian blend of toasted nuts, seeds and spices, pounded to a coarse crumb and eaten by dipping bread into olive oil and then into the dukkah. It is sold in cones of paper in Cairo's spice markets and made at home to family recipes. **It contains hazelnuts, which is not obvious from the name.** The name explains the texture. Duqqa comes from the Arabic for to pound, and the defining characteristic is that the mixture is crushed to a state that is neither a powder nor a paste, coarse enough to have texture in the mouth, fine enough to stick to oiled bread. Grind it too far and the nut oils release and it turns into a paste, which is the one thing it must not be. There is no fixed formula. Sesame, coriander, cumin, salt and pepper are near-universal; beyond that it varies by household and by vendor. A nineteenth-century account mentions marjoram, mint, za'atar and chickpeas; a 1978 report names nigella, millet flour and dried cheese; pine nuts, pumpkin seeds and sunflower seeds are more recent. The simplest market version is nothing but crushed mint, salt and pepper. Dry-toasting each element separately, as the method does, is not fussiness, nuts, sesame and whole spices all reach their best at different rates.

35 minEasyEgypt

Recette de FoodChef · Africook