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My grandmom’s Arab dessert- Mutabbaq

My grandmom’s Arab dessert- Mutabbaq

My grandmom's dessert' is absolutely delicious and fragrant, with cow ricotta, soft goat cheese, phyllo pasta, butter, pistachios, and orange ...
5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Additional Time 0 mins
Total Time 40 mins
Course Cakes and Pies
Cuisine Italian
Servings 6


  • 15-16 phyllo pasta sheets
  • 500 g cow ricotta 17.6 oz
  • 200 g soft goat cheese 7.05 oz
  • 250 g sugar 8.8 oz
  • 100 ml water 1/3 cup + 2 tbsp
  • 3 tbsp fresh organic lemon juice
  • 5 tbsp fresh organic orange juice
  • 120 g melted butter 1/2 cup
  • chopped pistachios for garnish


  • Preheat the oven at 176°C (350°F)


  • Mix the ricotta, the goat cheese, and 50g(1/3 cup) of sugar, until it becomes a smooth cream.

Orange- lemon syrup

  • In a saucepan melt the sugar with 100ml (1/3 cup + 2 tbsp) of water.
  • As soon as it boils, pour the lemon and orange juice, continue boiling for 2 minutes.

Preparation of phyllo dough and baking instructions

  • Cut out a 3cm (1.2 inches) baking sheet larger than the size of your pan, mine is 23x23cm (9x 9 inches), so I cut a 10-11-inch square sheet.
  • Put it on a work surface, brush it with a little butter, lay a sheet of phyllo, and way brush it again with melted butter and continue until you finish the 8 phyllo sheets.
  • Once everything is finished, place them in the oven pan.
  • Pour the ricotta cream in the center, spreading it evenly over the entire surface.
  • At this point, with scissors, cut the phyllo paste along the edges rounding the corners, so as to leave only 1-2 cm (0.6 inches) of the edge, a measure that allows the phyllo to be folded over the ricotta without creating too much of a thick layer.
  • Still, on the work surface, place one more baking sheet this time of the same size as the pan, continuing the same procedure as before, butter the 7 sheets of phyllo.
  • Once you have finished this operation with the scissors, slightly round the edges to eliminate the tip of the corners and then lay the 7 phyllo sheets on the ricotta by removing the baking sheet that helped you turn the 7 phyllo sheets upside down on the surface of the cream.
  • Everything must be perfectly arranged: the phyllo must be folded correctly and the edge of the cake must be perfect.
  • If you have some butter left, brush the surface well.
  • Bake for 25-30 minutes at a temperature of 176.7°C (350°F) until pastry is crisp and golden brown.
  • Once the dessert is cooked, take it out of the oven and sprinkle the whole surface including the corners up to the ends with the orange-lemon syrup remembering that it is essential to leave aside a good quantity to use when serving the dessert.
  • Let cool and serve.


Keyword Mutabbaq
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