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egyptian

Feteer Meshaltet with Honey and Tahini and Pistachios

This baked dish pairs honey with tahini, pistachios, chopped and all-purpose flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Snack
Medium
Balanced Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

11 g Protein
69 g Carbohydrates
38 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 64g all-purpose flour 233 kcal
  • 25g ghee, melted 221 kcal
  • 39g warm water 0 kcal
  • 1g salt 0 kcal
  • 4g sugar 15 kcal
  • 14g honey 43 kcal
  • 13g tahini 77 kcal
  • 11g pistachios, chopped 64 kcal

Cooking instructions

  1. Preheat the oven to 450 F (230 C). Line a small baking tray with parchment.
  2. all-purpose flourgheewarm watersaltsugar
    In a bowl, mix the flour, salt, and sugar. Add warm water and 10 g melted ghee; stir until a shaggy dough forms, then knead 3-4 minutes until smooth.
  3. ghee
    Divide into 2 equal pieces. Roll each piece into a thin circle; brush with a little melted ghee, fold into thirds like a letter, then fold again into a square. Repeat with the second piece.
  4. ghee
    Stack the two folded squares, brush lightly with ghee, then roll into a 7-8 inch round. Place on the tray and brush the top with remaining ghee.
  5. Bake 10-14 minutes until deeply golden and puffed, rotating once. Rest 2 minutes.
  6. warm waterhoneytahinipistachios
    Serve warm drizzled with honey and tahini and sprinkled with pistachios.

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