Egyptian cuisine, as compared to the Italian and French, simple, and yet it is not as heavy as in the Persian Gulf countries. Although it borrowed a lot from other cuisines, local cooks managed to keep the tradition.

What to try in Egypt? National dish is kushari – a mix of pasta, rice, tomato paste, lentils, caramelized onions and garlic. Kushari – a very nourishing dish, and if you want you can add hot sauce. Vegetarians like fava beans with herbs and tomatoes, meat lovers can offer kyufta, hawa and local kebabs, which are prepared on the grill and served with tortillas, salad and sauces. But that’s not a full list.

But everybody waits for dessert. You will not be disappointed, because Egypt – a paradise for the sweet desserts! Fans will certainly need to try baking fytyr – delicious cake, served warm. But why should we wait long. Let’s prepare it right now!

Ingredients:

For the dough:

• Milk – 1 cup
• dry yeast – 1/2 teaspoon (5 grams or fresh);
• egg;
• flour – 2.5-3 cup (or a little more);
• butter – 200-250 g;
• salt.

Cream

• egg;
• sugar – 180-200 g;
• 3 tablespoons of starch;
• Milk – 2 cups;
• vanillin.

Dissolve yeast in warm milk and add egg, flour and salt. Knead a soft dough. Divide it into two parts, roll 2 layers and brush with soft butter. Then roll up the rolls in layers, which are then screw into the cochlea. Tightly pack the two snails in plastic wrap and place in refrigerator for 2-4 hours.

And now we are going to do a cream (magalyabiyu). Spread the egg with sugar and starch until making a white paste, which must be diluted with warm milk then. Put the mixture on low heat and stir constantly. Stir until boiling and thickening.
Magalyabiya is ready! It should be cooled a bit to be warm.

Take the dough. Immediately roll out in 2 layers. Thickness of about 2-3 mm. One put on a layer of baking paper and spread the laid cream flatten. A second layer (should be a little more bigger) put on the top and tuck the ends of the second layer in 2 cm below the lower layer. Do a little fork punctures and lubricate fytyr with yolk, beaten with a small part of the milk. Put in the oven, preheated to 180 ° C and bake for 25-30 minutes until golden brown. Cool a dessert and sprinkle with a little powdered sugar.

Gentle fytyr is tasty warm, and cold. Enjoy the dessert!