Saving at home – Mutabbak (Middle East)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

An Arabic cake with a particular taste thanks to the mix of cheeses combined with fillo dough, we are talking about Mutabbaq.

For the cake to succeed, it is necessary to put 8 layers of fillo dough under the cheese filling and 7 layers above.

Let’s start:

MUTABBAQ (MIDDLE EAST)

Ingredients for 4 people: 15 sheets of Fillo Dough – 500 g cow ricotta – 250 g soft goat’s cheese – 130 g melted butter – natural pistachios to decorate
FOR THE SYRUP: 250 g granulated sugar – 90 ml water – 4 tablespoons of lemon juice

Preparation:

Turn on the oven at 180 º.

Melt the butter in a saucepan over a very low heat and in the meantime take out a pan for cooking.

Prepare the cheese filling by mixing them well after removing any liquid on their surface.

Roll out a sheet of baking paper and brush with a little butter,

Lay a sheet of fillo dough and brush with melted butter: continue until the 8 sheets of fillo dough are finished.

Starting from the center pour the cream cheese and smooth it evenly forming a rectangle exactly as large as the base of the pan chosen.

At this point with a scissor reduce the dough phillo along the edges rounding the corners, so as to leave only 2 cm of edge, a measure that allows you to fold the fiillo on the ricotta without creating a layer too thick.

Separately place another sheet of parchment paper (to prevent the fillo from sticking to the table), lay the first layer here, brush with butter and continue for the other 6 sheets.

Once this operation is completed, always with the scissors slightly round the edges to remove the tip of the corners and then place the 7 sheets of fillo on the ricotta (obviously without the parchment paper): as when you tuck in the blankets of a bed, In the same way, the 7 sheets of fillo must be placed under the layer of ricotta cheese and the 8 layers of phillo base on which the ricotta cheese rests.

Everything must be perfectly arranged: the fillo must not be bent badly and the edge of the cake must be perfect as that of a tucked bed.

If you have some melted butter left, brush the surface well.

With a well-sharpened knife, cut the surface in order to cut the 7 layers and create a sort of grid: many squares taking care not to cut the layers of fillo under the ricotta.

Finish with roughly chopped natural pistachios.

Place in the oven and cook for 25-30 minutes: the surface must be golden but not too dark.

Meanwhile prepare the syrup: in a saucepan melt the sugar with 90 ml of water.

As soon as it boils, pour the lemon, continue boiling for 3 minutes and turn off.

Once the cake is ready, remove it from the oven and sprinkle abundantly all the surface including the corners up to the ends with lemon syrup remembering that it is essential to leave aside a good amount to use at the time of serving the cake.

Let it cool down and serve.

Enjoy your meal!

original recipe:

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