So, this literally happened by accident, next time it won’t be. I literally braai most days, the majority braais do not make it onto my page. This was a quick, I am hungry, let’s smash something together kind of braai. Wow.
We all know I love the Pork Boerewors from The Flying Pig. What added to this recipe was the texture and nature of how the Feteer bread is made and how to prep it.
Feteer bread is a local Egyptian classic and made up of layered bread pastry.
Braai the boerewors over hot open flames or in this case, it was pissing with rain, so I fired up the gas braai, for around 15minutes – I like my boerewors medium and juicy.
Grab your cast iron skillet, heat it up and place your feteer bread into the skillet and warm up for 30 seconds a side. Once done, remove the feteer bread and whilst still hot and soft, roll your boerewors into the bread. Within a couple of seconds, the bread crisps up and wraps around the boerewors. Cut into bite sized mini boerewors rolls as starters or serve whole as main meal.
Drape the Chakalaka sauce over the portions and enjoy.
Next time I’m going to place the chakalaka sauce inside the feteer bread.