Feteer with Gibna Romi
One medium layered cheese pie, divided into eight slices.
Preparation: 20 min · Cooking: 15 min · Total: 2 hr 10 min · 8 servings
Ingredients
- 200 g pasteurized Gibna Romi cheese, grated
- 400 g wheat flour
- 220 ml water
- 0.5 tsp salt
- 160 g ghee
- tomato — 1
- bell pepper — 1
- 40 g sliced pitted black olives
Instructions
Measure the whole fat allowance
Measure 400 g flour, 220 ml water, 0.5 tsp salt, 160 g ghee, 200 g Romi, 1 tomato, 1 pepper and 40 g olives for 1 medium pie / 8 slices. Ghee is 20 + 10 + 130 g; fourfold 80 + 40 + 520 = 640 g for 4 equivalent pies / 32 slices. Wash vegetables before slicing.
Knead until elastic
Mix the measured flour, water and salt. Knead for about 15 minutes until smooth and elastic; do not taste raw dough.
Knead until elastic: 900 seconds
Rest the covered balls
Divide into 2 equal balls per pie or batch. Use 20 g of the total ghee for coating balls, hands and the work surface. Cover and rest about 60 minutes. Reserve 10 g for the tray and 130 g for stretching and folding; add no oil.
Rest the covered balls: 3600 seconds
Stretch translucent sheets
Use part of the 130 g lamination ghee to stretch the first ball into a translucent sheet. Fold it into a square and place aside briefly while stretching the second sheet with the remaining lamination ghee.
Enclose the cheese filling
Place the first folded square in the centre of the second sheet. Add all grated Romi, sliced tomato, pepper and olives. Fold the outer edges over the filling into one sealed flat pie; do not taste raw dough.
Preheat and bake through
Preheat the oven to 240°C. Use the reserved 10 g ghee on a suitable metal tray. Bake from about 12–15 minutes, continuing until the inner dough layers are fully baked and no raw gummy seams remain. Use equivalent-size trays and pies in batches at fourfold scale, not thicker pies.
Preheat and bake through: 900 seconds
Finish and portion
Check the inner dough is cooked through, not merely the outer crust browned. Slice the hot pie into 8 portions; four equal pies yield 32 slices. Follow the cheese label if it requires a shorter storage period.
Check the inner dough is cooked through, not merely the outer crust browned. Slice the hot pie into 8 portions; four equal pies yield 32 slices. Follow the cheese label if it requires a shorter storage period.
Cool and store correctly
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 2 days. Reheat a portion at most once to 74°C throughout.
Tips
- Ingredient amounts scale with the serving control; embedded instruction quantities describe the original batch.
- One medium layered cheese pie, divided into eight slices.
Common mistakes
- Do not taste raw flour or dough. Bake until the inner layers are fully cooked; outer colour alone is insufficient.
Substitutions
- Ingredient changes may alter cooking and allergen requirements; this approved master has no automatic substitution.
Storage
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 2 days. Reheat a portion at most once to 74°C throughout.
Reheating
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 2 days. Reheat a portion at most once to 74°C throughout.
About this recipe
One medium layered cheese pie, divided into eight slices.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.