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Cheese Fatayer Recipe

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4.9 from 54 reviews

Cheese Fatayer is a delicious Middle Eastern savory pastry filled with a rich blend of mozzarella and feta cheeses, herbs, and spices. Wrapped in a soft, slightly tangy yeast dough, these boat-shaped pies are baked until golden and perfect as an appetizer, snack, or light meal.

Ingredients

Cheese Filling

  • 3 cups shredded mozzarella cheese
  • 1 cup crumbled feta cheese
  • 1 tablespoon parsley, finely chopped
  • 1 large egg, beaten
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried mint
  • 1 teaspoon Aleppo pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon nigella seeds

Dough

  • 2 2/3 cups all-purpose flour, additional as needed
  • 1/2 tablespoon salt
  • 1/2 tablespoon instant yeast
  • 1 cup lukewarm water
  • 1/2 tablespoon sugar
  • 2 tablespoons olive oil
  • 2 tablespoons plain yogurt

For Assembly

  • Milk or heavy cream, for brushing

Instructions

  1. Make the Dough: In a large mixing bowl, combine the all-purpose flour, salt, instant yeast, lukewarm water, sugar, olive oil, and plain yogurt. Use a hook attachment on a stand mixer or a wooden spoon/rubber spatula to bring the dough together. Knead the dough for 2 to 3 minutes until it becomes soft and elastic. The dough should be slightly sticky but manageable. If too sticky, add flour as needed. Transfer the dough to a greased bowl, cover, and let it rest in a warm place for about 1 hour or until it doubles in size.
  2. Prepare the Cheese Filling: While the dough is resting, mix together the shredded mozzarella, crumbled feta, chopped parsley, beaten egg, onion powder, dried mint, Aleppo pepper, black pepper, garlic powder, and nigella seeds in a bowl. Set aside until ready to assemble.
  3. Preheat the Oven: Preheat your oven to 475°F (246°C) to prepare for baking.
  4. Shape the Dough: Once the dough has risen, punch it down and divide it into 12 equal portions. Shape each portion into a tight ball and then stretch it lengthwise into an oval or football shape.
  5. Fill and Shape the Fatayer: Place a generous spoonful of cheese filling in the center of each dough oval. Fold the left and right sides over the filling, then pinch the top and bottom edges to seal, forming a boat-like shape. Transfer each prepared fatayer to a baking sheet lined with parchment paper.
  6. Brush and Bake: Brush the edges of each fatayer with milk or heavy cream for a golden finish. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown.
  7. Cool and Serve: Remove from the oven and allow the fatayer to cool slightly before serving warm for the best flavor and texture.

Notes

  • If the dough is too sticky during kneading, add flour gradually, one tablespoon at a time, until manageable.
  • The Aleppo pepper adds a mild heat and unique flavor; you can substitute with mild chili flakes if unavailable.
  • Brushing with milk or heavy cream promotes browning and a shiny crust; olive oil can be used as an alternative.
  • These fatayers are best enjoyed fresh and warm but can be reheated in an oven to preserve texture.
  • Can be frozen after shaping and before baking; bake directly from frozen, adding a few extra minutes to cooking time.

Find it online: https://mealsbykate.com/cheese-fatayer-recipe/