22 Feb World Recipe: Mtabaq
Mtabaq is a traditional Middle Eastern sweet commonly found in bakeries and cafés, especially in Jerusalem and other Arab regions. Its name comes from an Arabic word meaning “folded”, as the pastry is folded over a creamy cheese filling and then soaked in a sweet syrup, making it an irresistible dessert. These little parcels combine the light crispness of filo pastry with the warm aroma of cardamom—a flavour combination well worth trying at home.
Ingredients:
For the mtabaqs:
- 90 g melted salted butter
- 36 squares of filo pastry (about 20 cm each)
- 750 g grated akkawi cheese, or 500 g ricotta plus 250 g grated mozzarella
- Unsalted pistachios, crushed, for serving
For the syrup:
- 260 g caster sugar
- Seeds from 3 cardamom pods, crushed
- 1 tablespoon lemon juice
Preparation steps:
Brush a large baking tray with melted butter and place one sheet of filo pastry on it. Brush with more butter and repeat until you have 6 layers, keeping the remaining pastry covered so it doesn’t dry out.
Divide the cheese into 6 portions. Place one portion in the centre of the pastry and spread it out, leaving about a 5 cm border. Fold each corner towards the centre to form a square parcel, then turn it over so the folds are underneath. Brush with butter and lightly score a cross on top with a knife, without cutting through the layers.
Repeat to make 6 parcels. Let them rest briefly (no longer than 1 hour). Preheat the oven to 230°C (or 210°C fan-assisted). Bake for 15–20 minutes, until golden and crisp.
While they are baking, prepare the syrup. In a saucepan, heat 120 ml of water over medium heat, add the sugar and cardamom, and stir until dissolved. Add the lemon juice and simmer for 2 more minutes.
As soon as the mtabaqs come out of the oven, pour the hot syrup over them. Let them rest for 5 minutes, sprinkle with crushed pistachios, and serve.
A perfect dessert to enjoy with tea or share with family, mtabaq brings a taste of Middle Eastern baking straight into your kitchen.
