בס"ד
Have you heard about the Mutabbaq? No? Then you definitely should. Mutabak is an Arabian sweet pastry made of phyllo dough, cheese, and sometimes nuts.
I saw in Yotam Ottolenghi's cookbook: "Jerusalem," a recipe for homemade Mutabak (also known as Murtabak). The recipe seemed easy-to-follow, and from the photo, it looked tasty.
When I decided to make the recipe, I decided to change it a bit. I used different cheese from what it says on the cookbook because that's what I had at home, used less filo dough and more butter. And I also changed a bit of the preparation. In the end, I got an amazing sweet cheese pastry.
This sweet Arabic pastry is an easy-fix you should make to friends and family and have in hand when guests come without notice. All you need to do is arrange the layers of the filo pastry, fill with unsweetened cheese, more filo leaves, and when baking is done, you pour sugar syrup on top. That sugar syrup is what gives this pastry its sweetness.
Ingredients:
10 phyllo leaves
about 180-gram butter (6.35 oz.), melted
500 gram (17.64 oz.) hard skimmed cheese, crumbled
200-gram (7.1 oz.) goat's cheese, crumbled
Syrup:
1 1/3 cups sugar
6 Tbsp. water
1 Tbsp. lemon juice
Preparation:
Preheat the oven to 230C (446 F), bottom, and upper heat.
Brush a pan in the size of the phyllo leaf with butter and place a sheet on it. Smooth it and brush with more butter. Lay another phyllo leaf, smooth again and butter again.
Continue so until you have five leaves. End with brushed butter. Then mix the cheeses and spread on the sheet, leaving edges empty of filling. Brush the cheese with butter and lay a layer of phyllo—tight the edges. Brush with butter and continue placing phyllo leaves by smoothing the leaves, closing the edges, and brushing with butter after each sheet.
Finish with the butter and then cut the pastry into squares. Use your hands to prevent the dough from lifting and then bake in the middle rack of the oven for 25 minutes.
Just before serving, prepare the sugar syrup: mix the ingredients in a pot and bring to a boil. When boiling, lower the heat to medium-high and cook for 2-3 minutes or until dissolved. When the pastry is out of the oven, pour the sugar syrup on top.
It is best served warm. Otherwise, it is less tasty.
*You can premake the recipe and place in the fridge until you are ready to bake it.
I saw in Yotam Ottolenghi's cookbook: "Jerusalem," a recipe for homemade Mutabak (also known as Murtabak). The recipe seemed easy-to-follow, and from the photo, it looked tasty.
When I decided to make the recipe, I decided to change it a bit. I used different cheese from what it says on the cookbook because that's what I had at home, used less filo dough and more butter. And I also changed a bit of the preparation. In the end, I got an amazing sweet cheese pastry.
This sweet Arabic pastry is an easy-fix you should make to friends and family and have in hand when guests come without notice. All you need to do is arrange the layers of the filo pastry, fill with unsweetened cheese, more filo leaves, and when baking is done, you pour sugar syrup on top. That sugar syrup is what gives this pastry its sweetness.
Ingredients:
10 phyllo leaves
about 180-gram butter (6.35 oz.), melted
500 gram (17.64 oz.) hard skimmed cheese, crumbled
200-gram (7.1 oz.) goat's cheese, crumbled
Syrup:
1 1/3 cups sugar
6 Tbsp. water
1 Tbsp. lemon juice
Preparation:
Preheat the oven to 230C (446 F), bottom, and upper heat.
Brush a pan in the size of the phyllo leaf with butter and place a sheet on it. Smooth it and brush with more butter. Lay another phyllo leaf, smooth again and butter again.
Continue so until you have five leaves. End with brushed butter. Then mix the cheeses and spread on the sheet, leaving edges empty of filling. Brush the cheese with butter and lay a layer of phyllo—tight the edges. Brush with butter and continue placing phyllo leaves by smoothing the leaves, closing the edges, and brushing with butter after each sheet.
Finish with the butter and then cut the pastry into squares. Use your hands to prevent the dough from lifting and then bake in the middle rack of the oven for 25 minutes.
Just before serving, prepare the sugar syrup: mix the ingredients in a pot and bring to a boil. When boiling, lower the heat to medium-high and cook for 2-3 minutes or until dissolved. When the pastry is out of the oven, pour the sugar syrup on top.
It is best served warm. Otherwise, it is less tasty.
*You can premake the recipe and place in the fridge until you are ready to bake it.
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