Description
Cheese Fatayer are soft, triangular Middle Eastern pastries filled with a savory cheese mixture and baked until golden. Popular in Lebanese and Levantine cuisine, they are perfect for breakfast, snacks, or mezze platters.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup warm milk
- 1/2 cup warm water
- 1 tbsp sugar
- 2 tsp instant yeast
- 1/4 cup olive oil
- 1 tsp salt
- 1 1/2 cups white cheese (feta, Akkawi, or a mix with mozzarella), crumbled
- 2 tbsp fresh parsley, chopped (optional)
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- In a small bowl, mix warm milk, warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix to form a dough.
- Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled.
- Meanwhile, mix the cheese and chopped parsley in a bowl. Drain any excess liquid.
- Divide the risen dough into 12–16 equal balls. Roll each into a thin circle on a floured surface.
- Place a spoonful of cheese filling in the center of each circle. Fold into a triangle by pinching three edges together tightly to seal.
- Place the fatayer on a parchment-lined baking sheet. Brush tops with egg wash.
- Bake in a preheated oven at 375°F (190°C) for 15–20 minutes until golden brown.
- Let cool slightly before serving warm or at room temperature.
Notes
Use a mix of feta and mozzarella for a salty and melty filling.Chilling the shaped fatayer for 10 minutes before baking helps them hold their shape.To make them vegan, use plant-based milk and dairy-free cheese.Fatayer can be frozen before or after baking for up to 2 months.Serve with yogurt, labneh, or a cucumber-mint dip for extra flavor.
Nutrition
- Serving Size: 1 fatayer
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
