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
Scale
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.
