🛒 Shop the ingredients for this recipe
Tap "Add all to basket" — or click any item to view it first.
- £7.89
⚠️ Heads-up: 4 of these ingredients (Strong bread flour (UK supermarket), Ghee — we’re sourcing, Mozzarella / halloumi, Eggs (UK supermarket)) are not in our shop yet. Request them → or grab from a UK supermarket while we source.
“Feter meshaltet is the dish that taught me ghee was a flavour, not a fat. The dough is layered with so much that it shatters when you bite it. With Romy cheese baked into the top, it is a different food entirely. Best eaten warm, ten minutes out of the oven.”
— Dr Hany, Zambahola
— Dr Hany, Zambahola
🎤 Recipe credit: The video below is by Mohamed Hamed — we don’t reproduce the chef’s recipe text. Our notes are written from scratch with metric/cup conversions and UK substitutes for our diaspora and UK readers. Watch the original on the Mohamed Hamed – محمد حامد channel.
Ingredients
| Ingredient | Metric | UK Cups | Notes / UK substitute |
|---|---|---|---|
| Strong white bread flour | 500 g | ||
| Warm water | 250–300 ml | ||
| Salt | 1 tsp | ||
| Sugar | 1 tsp | ||
| Vegetable oil | 2 tbsp (in dough) | ||
| Ghee, melted | 200 g | Yes, that much. This is feter. Ghee is the point. | |
| Romy cheese, gratedجبنة رومي | 200 g | Stocked — Egyptian Romy 250g pack. | |
| Mixed cheeses (mozzarella, halloumi) | 150 g | ||
| Eggs | 2 | ||
| Milk | 100 ml |
Method
- Mix flour, salt, sugar, oil and warm water into a soft dough. Knead 8 minutes until smooth. Rest covered 30 min.
- Divide into 4 balls. Roll each one as thin as you possibly can — you should see your hand through it. Brush each with melted ghee.
- Stack the four sheets, brushing ghee between every layer. Fold in thirds, rotate, fold in thirds again — like a giant ghee croissant.
- Roll out to fit a 25 cm round tray, brushed with ghee.
- Bake at 220°C / 425°F for 20 min until golden and shattered.
- Whisk eggs, milk, both cheeses. Pour over the hot feter. Return to the oven 10–12 min until cheese is melted and golden.
- Cool 5 min. Cut into wedges. Eat with sweet tea, or Egyptian honey on the side.
🛒 Shop the ingredients on Zambahola
Most of what you need is on the shelf. Items still being sourced are flagged below.
Romy Cheese (Gibna Romy)
250g
German White Fetta
500g
Caster Sugar
SARA 500g
Strong bread flour (UK supermarket)
Coming soon · request
Ghee — we’re sourcing
Coming soon · request
Mozzarella / halloumi
Coming soon · request
Eggs (UK supermarket)
Coming soon · request
🎤 Listen instead — the Feter Gebna Romy (Egyptian Cheese Pie) podcast
A few minutes on the history, the ratios, and the chef’s little secret — generated with NotebookLM.
Audio coming — we will embed the NotebookLM podcast here within 24 hours.
📝 Got a better version? Share it.
Drop your family’s recipe for Feter Gebna Romy (Egyptian Cheese Pie) in the comments below. Tell us your name, your city, your tweak.
If your version gets the most ♥ likes, we’ll feature it on this page with your name (with your permission). Best recipes win the bowl.