Description
Cheese Fatayer is a popular Middle Eastern savory pastry filled with a delicious blend of mozzarella and feta cheese, seasoned with herbs and spices, all enveloped in a soft, fluffy dough. These cheese breads are perfect as a snack, appetizer, or part of a mezze platter, offering a delightful combination of melty cheese and aromatic flavors baked to golden perfection.
Ingredients
Scale
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 (plus more 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
Topping
- Milk or heavy cream (for brushing)
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour, salt, instant yeast, and sugar. Mix thoroughly. Add the lukewarm water, olive oil, and yogurt, then knead the mixture until a smooth and elastic dough forms. If the dough is sticky, gradually add a little more flour. Cover the dough with a clean cloth and let it rest for about 1 to 1.5 hours until it doubles in size.
- Prepare the cheese filling: In a separate bowl, combine the shredded mozzarella, crumbled feta, chopped parsley, beaten egg, onion powder, dried mint, Aleppo pepper, black pepper, garlic powder, and nigella seeds. Mix well until all ingredients are evenly incorporated.
- Shape the fatayer: After the dough has risen, punch it down to release air. Divide the dough into 12 equal pieces. Roll each piece out into a small circle about 4-5 inches in diameter. Place a generous spoonful of the cheese filling in the center of each circle.
- Seal and shape: Fold the edges of the dough circle inward over the cheese filling to create a triangular or boat-shaped pocket, pinching the edges to seal completely so the filling does not leak out during baking.
- Final rise: Place the shaped fatayer on a baking sheet lined with parchment paper. Cover them lightly and let them rest for 20-30 minutes to rise slightly again.
- Preheat the oven and brush: Preheat your oven to 375°F (190°C). Brush the tops of each fatayer with milk or heavy cream to give them a golden, glossy finish during baking.
- Bake: Bake the cheese fatayer in the preheated oven for 18-20 minutes or until they are puffed up and golden brown on top.
- Serve: Remove from oven and let them cool slightly before serving warm. These are perfect enjoyed fresh as a snack, appetizer, or accompaniment to salads and dips.
Notes
- You can substitute mozzarella with other melty cheeses such as kasseri or provolone for variation.
- Ensure the water is lukewarm to activate the yeast properly without killing it.
- The cheese filling can be adjusted to taste by adding more herbs or spices as preferred.
- For a crispier crust, brush fatayer with olive oil instead of milk or cream before baking.
- Fatayer dough can be made in advance and refrigerated overnight before shaping to save time.
