How to Cook Mutabbaq | Yotam Ottolenghi & Sami Tamimi

Start with 2 sheets of filo pastry.

Layer about 7 sheets of filo pastry at the bottom.

Add a filling of goat cheese and ricotta mixed together.

Optionally, you can use crushed walnuts with cinnamon and sugar instead of cheese.

Fold in the pastry edges to prevent the filling from coming out.

Layer another 7 sheets of filo pastry on top.

Brush the top layers with melted butter for a golden color.

Bake until golden and luscious.

Drizzle sugary lemony syrup on the pastry as soon as it comes out of the oven.

Sprinkle crushed pistachios on top.

Equipment Needed

Dietary

Allergens