If you are craving something warm, cheesy, and utterly delightful from the heart of Middle Eastern cuisine, then you have to try the Lebanese Cheese Fatayer – Middle Eastern Cheese Pastry Recipe. This dish is a perfect harmony of soft, fluffy dough hugging a rich, tangy, and flavorful cheese filling that sings with every bite. What makes this recipe truly special is the combination of feta and mozzarella cheeses mixed with yogurt and a hint of fresh parsley, all encased in a tender yet lightly crisp pastry. Whether you’re serving it as an appetizer, snack, or part of a larger meal, these savory pastries will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of Lebanese Cheese Fatayer starts with a handful of simple, high-quality ingredients that work beautifully together. Each element plays a crucial role: the flour and yeast create that perfect dough texture, cheeses bring the creamy, savory punch, and herbs and spices add aromatic depth and traditional flair.
- All-purpose flour (1 ¾ cups): The base that creates the soft, elastic dough essential for the perfect pastry texture.
- Salt (2 tsp): Enhances flavor and balances the dough’s ingredients.
- Rapid rise yeast (2 tsp): Helps the dough to rise beautifully, giving the fatayer its signature fluffiness.
- Warm water (¾ cup at 100-110°F): Activates the yeast for a light, airy dough.
- Sugar (1 tsp): Feeds the yeast and subtly sweetens the dough.
- Feta cheese, crumbled (1 cup): Delivers that classic tangy, salty flavor that’s essential in Middle Eastern cheese pastries.
- Plain yogurt (5 oz): Adds richness and moisture to the filling while keeping it luscious and creamy.
- Mozzarella, shredded (¼ cup): Balances the feta with its mild meltiness and stretch.
- Fresh parsley, chopped fine (2 Tbs): Infuses a fresh, herbaceous note making every bite aromatic.
- Nutmeg (a dash): Just enough to add warmth and subtle spice to the filling.
- Nigella seeds (1 tsp): Sprinkled on top for a beautiful look and an interesting, slightly oniony flavor.
- Egg (1, beaten with 1 Tbsp water): Brushed on the pastries for a gorgeous golden finish.
- Zaatar (1 tsp, for sprinkling): Added after baking to lend an earthy and lemony kick that complements the cheese wonderfully.
How to Make Lebanese Cheese Fatayer – Middle Eastern Cheese Pastry Recipe
Step 1: Prepare the Dough
Begin by combining your all-purpose flour and salt in a large bowl. In a separate small bowl, dissolve the yeast and sugar in warm water (between 100-110°F) and let it sit until it becomes frothy, about 5 to 10 minutes. This frothiness is the sign that the yeast is active and ready to give your dough its light texture.
Step 2: Mix and Rise
Pour the frothy yeast mixture into the flour bowl and blend everything until a soft dough forms. Next, lightly oil a deep bowl with olive oil and place your dough inside. Cover it with a towel or plastic wrap and let it rise in the oven (turned off but warm) for 1 to 2 hours, or until it doubles in size. This slow fermentation develops flavor and that irresistible airy crumb.
Step 3: Knead and Shape Dough
Once risen, turn the dough out onto a floured surface and punch it down to release the air. Knead for about 5 minutes to create elasticity, then roll it into a ball and divide into four equal parts. Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper.
Step 4: Make the Cheese Filling
In a mixing bowl, combine the crumbled feta, yogurt, shredded mozzarella, chopped parsley, and a dash of nutmeg. Use a spoon to mash and blend the mixture until it forms a thick, lumpy paste. This texture is exactly what you want for a rich yet manageable filling that stays put inside the dough.
Step 5: Roll and Fill the Fatayer
Roll each dough portion into logs and cut into about ten smaller pieces. Shape each piece into a ball, then roll it out into an oval shape. Place roughly 2 tablespoons of your cheese filling in the center of each oval. Now fold the dough over the filling, bringing the left side over and pressing down, then folding over the opposite side and pinching the edges together. Finish by folding up the bottom and pinching; your fatayer should resemble a neat little canoe.
Step 6: Brush and Bake
Place the shaped pastries on your parchment-lined cookie sheet and brush each with the egg wash for that shiny golden glow. Sprinkle nigella seeds over each fatayer for that extra crunch and flavor pop. Bake in the preheated oven at 350°F for 15 to 20 minutes until they are beautifully golden and enticingly fragrant.
How to Serve Lebanese Cheese Fatayer – Middle Eastern Cheese Pastry Recipe
Garnishes
Serving these pastries with a sprinkle of zaatar just after baking adds a savory, herbal kick that elevates the flavor. A scattering of freshly chopped parsley or sumac can also provide vibrant color and a zesty twist that complements the rich cheese filling perfectly.
Side Dishes
Lebanese Cheese Fatayer – Middle Eastern Cheese Pastry Recipe pairs wonderfully with a bright, crisp side salad packed with cucumbers, tomatoes, and mint dressed lightly in lemon juice and olive oil. You can also serve them alongside hummus or a refreshing yogurt dip to add creamy, tangy contrast to the warm pastries.
Creative Ways to Present
Try arranging fatayer on a large platter garnished with lemon wedges, olives, and fresh herbs for a stunning Middle Eastern mezze spread. Alternatively, serve them warm in a basket lined with a clean, colorful cloth to create that inviting homemade feel, perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Lebanese Cheese Fatayer – Middle Eastern Cheese Pastry Recipe, store them in an airtight container at room temperature for up to two days. This keeps them tender and delicious without drying out.
Freezing
For longer storage, you can freeze the uncooked fatayer before baking. Place them on a baking sheet until frozen, then transfer to a freezer-safe bag for up to three months. When ready, bake directly from frozen adding a few extra minutes to the baking time.
Reheating
Reheat your fatayer in a preheated oven at 350°F for about 5-7 minutes to restore their crispness and melt the cheese again exquisitely. Avoid the microwave as it can make the pastry soggy.
FAQs
Can I substitute the feta cheese with another type of cheese?
Absolutely! While feta provides the signature tanginess, you can substitute it with other salty cheeses like halloumi or goat cheese for a different flavor profile, just keep in mind the texture and salt levels might vary slightly.
What if I don’t have nigella seeds? Can I skip them?
Yes, nigella seeds add a unique flavor and crunch, but if you don’t have them, you can either skip or substitute with sesame seeds or zaatar for a different but delicious topping.
Is this recipe suitable for a vegetarian diet?
Yes, the Lebanese Cheese Fatayer – Middle Eastern Cheese Pastry Recipe is vegetarian-friendly, as it contains no meat, only dairy and herbs.
Can I make the dough ahead of time?
Definitely! You can prepare the dough the day before and let it rise slowly in the refrigerator overnight. This slow fermentation will enhance the flavor even more.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but expect some changes in texture since gluten contributes to the typical chewiness of the dough.
Final Thoughts
Making Lebanese Cheese Fatayer – Middle Eastern Cheese Pastry Recipe at home is such a rewarding experience that brings a taste of authentic Middle Eastern hospitality right to your table. The combination of fluffy dough, creamy cheese filling, and aromatic spices is simply irresistible. I encourage you to try this recipe, share it with your loved ones, and let this comforting pastry become one of your treasured go-to dishes. You won’t regret the delicious journey!
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Lebanese Cheese Fatayer – Middle Eastern Cheese Pastry Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings (approximately 20 fatayers)
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Lebanese Cheese Fatayer are traditional Middle Eastern savory pastries filled with a creamy mixture of feta, mozzarella, and yogurt, enhanced with fresh parsley and fragrant spices. These boat-shaped pastries have a tender, yeasted dough exterior baked to golden perfection, making them a delicious appetizer or snack that’s perfect for gatherings or as part of a mezze platter.
Ingredients
Dough
- 1 ¾ cups all purpose flour
- 2 tsp salt
- 2 tsp rapid rise yeast
- ¾ cup warm water (100-110°F)
- 1 tsp sugar
Filling
- 1 cup feta cheese (crumbled)
- 5 oz plain yogurt
- ¼ cup mozzarella cheese (shredded)
- 2 Tbs fresh parsley (chopped fine)
- 1 dash nutmeg
Toppings and Finishing
- 1 tsp nigella seeds
- 1 egg (beaten with 1 Tbsp water for egg wash)
- 1 tsp za’atar (sprinkled on finished fatayer, optional)
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour and salt, stirring well to mix evenly.
- Activate the yeast: In a small bowl or Pyrex, pour the warm water (temperature between 100-110°F). Sprinkle the yeast and sugar over the water, stir lightly, then let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the dough: Add the frothy yeast mixture to the flour and salt mixture. Stir and knead until a soft dough forms.
- First rise: Rub a deep bowl with olive oil and place the dough inside. Cover it and let it rest in a warm place (such as the oven turned off) for 1-2 hours or until the dough doubles in size.
- Knead and portion dough: Turn the risen dough onto a lightly floured surface. Punch it down and knead for about 5 minutes to release air bubbles. Roll into a ball and divide into 4 equal parts.
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, combine crumbled feta, plain yogurt, shredded mozzarella, chopped parsley, and a dash of nutmeg. Use a spoon to crush and mix until the filling becomes a thick, lumpy paste.
- Divide dough further: Knead each of the 4 portions again until elastic. Roll each portion into a log and cut the log into 10 small balls. Roll each ball and cover them to keep from drying out.
- Shape dough and fill: Roll each dough ball into an oval shape on a floured surface. Place about 2 tablespoons of the cheese filling down the center of each oval.
- Form the fatayer: Fold the top left edge of the dough over the filling and press down. Then fold the opposite side over the first fold and pinch edges to seal. Fold the bottom edge and pinch to form a canoe-shaped pastry. If any filling remains, add some to each pastry evenly.
- Apply egg wash and toppings: Place the shaped pastries on the parchment-lined baking sheet. Brush each fatayer with beaten egg wash and sprinkle nigella seeds on top. Optionally, sprinkle za’atar after baking.
- Bake: Bake in the preheated oven at 350°F for 15-20 minutes or until the pastries turn golden brown.
Notes
- Ensure the water for the yeast is not too hot to avoid killing the yeast; optimal temperature is 100-110°F.
- Cover dough portions with a clean towel or plastic wrap to prevent drying while working with the dough.
- The nutmeg adds a subtle warmth to the filling; adjust quantity to taste.
- Nigella seeds add a mild onion-like flavor and visually enhance the fatayer.
- Zaatar sprinkled after baking gives an authentic Middle Eastern flavor and aroma but is optional.
- Best served warm and fresh from the oven.
