Entree: Egypt – Egyptian Street Food – فتير ➤ fitīr (Egyptian layered flaky flatbread commonly filled or topped with savory ingredients)

Serving Size: 4

Approximate Time

Prep 1 hr 25 min

Cook 15 min

Additional 40 min

Total 2 hrs 20 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 1 tsp (6 g) fine salt
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 ml) olive oil
- 6 tbsp (90 ml) ghee or clarified butter, melted, plus extra for brushing
- 8 oz (225 g) ground beef
- 1 medium (150 g) yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt (adjust to taste)
- 1/4 cup (15 g) fresh parsley, chopped
- 4 oz (115 g) shredded kashkaval or mozzarella (optional)
- 1 large egg, approx. 50 g, beaten for egg wash
- 1–2 tbsp (15–30 ml) vegetable oil for pan or baking sheet

Instructions

1. In a large bowl combine flour, salt, and sugar. Add warm water and 1 tbsp (15 ml) olive oil and mix until a soft dough forms. Knead 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Meanwhile prepare the filling: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add chopped onion and cook until soft, 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
3. Add ground beef and cook, breaking up lumps, until browned and cooked through, 6–8 minutes. Stir in tomato paste, cumin, paprika, salt, and pepper; cook 2 more minutes. Remove from heat and stir in parsley. Set aside to cool slightly.
4. Divide rested dough into 4 equal balls. Coat your work surface lightly with oil. Working with one ball at a time, flatten and stretch each dough ball with your hands into a very thin round (about 10–12 inches / 25–30 cm), aiming for translucent thinness. Brush the surface with melted ghee, fold into thirds like a letter, brush again, then fold into a square. Repeat with remaining dough; let the folded pieces rest 10 minutes.
5. Take one folded square, gently roll or press to form a 9–10 inch (23–25 cm) round. Place half the cooked beef mixture down the center and sprinkle half the shredded cheese if using. Fold edges over to enclose filling or leave open like a galette, depending on preference.
6. Heat a large ovenproof skillet or griddle over medium heat and add 1 tsp (5 ml) ghee. Transfer the assembled fiteer and cook 2–3 minutes per side until golden and crisp. If using a cheese-filled version and you prefer fully melted cheese and extra crisping, transfer skillet to a preheated 425°F (220°C) oven for 6–8 minutes until layered pastry is cooked through.
7. Repeat with remaining dough and filling. Brush finished fiteers with additional melted ghee or butter, cut into wedges, and serve hot.