Cheese Fatayer
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
18
-
Calories
115 kcal
-
Course
Bread
-
Cuisine
Middle Eastern
Cheese Fatayer
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Cheese fatayer are delicious Lebanese cheese parcels, made with an easy fatayer dough recipe and stuffed with a flavorsome cheese mixture. You'll love these!
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Ingredients
For the dough:
- 1 1/4 cup lukewarm water, divided 300ml
- 1 tablespoon instant yeast
- 1 tablespoon sugar
- 2 1/2 cups flour (divided) 313g
- 1/4 cup olive oil (plus extra for brushing pastry) 55g
- 1 teaspoon salt
For the cheese filling:
- 100 g shredded Mozzarella cheese 4 oz
- 100 g feta cheese 4 oz
- 2 tablespoon fresh parsley, chopped
- 1 egg, room temperature
- 1/2 teaspoon dried mint, optional
Instructions
For the dough:
- Mix together 1 cup of water (240ml), instant yeast, sugar, and 1 cup (125g) flour until combined. Set aside for 10 minutes for bubbles to form.
- Add the olive oil, 1/4 cup water (60ml), salt and 1.5 cups of flour (188g) Mix with a wooden spoon until well combined, kneading a few times with your hands to make sure all the flour is incorporated and dough is shaped into a ball.
- Cover and let the dough rise in a warm place for 45 min- 1 hr until puffy and nearly doubled.
- After this rise, divide dough into 16-18 balls about 40-45 g each. Let these dough balls rest for another 10 min or so, meanwhile prep the filling and preheat oven to 400F (205C). Prepare baking sheets with parchment paper.
For the cheese filling:
- Mix together the feta, mozzarella, chopped parsley, dried mint and egg.
To assemble:
- Roll out the dough balls into thin 5 inch (12-13cm) circles.
- To make the cheese fatayer, place a big heaped tablespoon of cheese filling in the center of the dough circle. Fold one dough half up and over the cheese filling to the other half to make a half moon shape. Press the dough down firmly to seal, and crimp edges with a fork.
- Place the pastries on the prepared baking sheets, brush lightly with olive oil and bake for 10-12 minutes or until golden brown.
Notes
- You can also fill the same dough with cheese, meat or labneh, or roll into little pizzas and top with zaatar, cheese or regular pizza ingredients.
- Make ahead instructions:
- You can prep the cheese filling in advance and place it in the fridge for 1-2 days tightly covered.
- To make the dough a day in advance, put the dough in the fridge tightly covered. The next day, take it out and let it come to room temperature before dividing the dough into balls and rising for another 10-15 minutes.
- Storing leftovers and freezing the fatayer:
- Leftover fatayer will last in the fridge 3-4 days in a tightly covered container. Reheat in an oven or gently in the microwave- they'll taste better reheated in the oven.
- Lebanese fatayer freeze so well. Whatever you don't think you're going to eat over the next couple of days, pop onto a baking sheet into the freezer in a single layer until frozen solid, then pile them together in a freezer bag or container. Reheat in the oven or microwave.
Nutrition Information
Show Details
Calories
115kcal
(6%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
215mg
(9%)
Potassium
172mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2363IU
(47%)
Vitamin C
8mg
(9%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 215mg | 9% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2363IU | 47% |
| Vitamin C | 8mg | 9% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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