Cheese Fatayer Recipe

Cheese Fatayer is one of those irresistible Middle Eastern pastries that will steal your heart at first bite. These soft, pillowy triangles are filled with a fragrant blend of feta, mozzarella, and herbs, then baked to golden perfection. The combination of rich cheese and fresh herbs tucked into homemade dough creates a savory snack or appetizer that’s as comforting as it is crave-worthy. Whether you serve them for brunch, pack them as a picnic treat, or bring them to a gathering, Cheese Fatayer bring warmth and joy to every table.

Ingredients You’ll Need

Every ingredient in Cheese Fatayer serves a purpose, from the tender dough that wraps around the gooey filling to the herbs that brighten every bite. This recipe uses everyday staples, but together they create a flavor-packed pastry that’s simply unforgettable.

• All-purpose flour: The base for a fluffy, pillowy dough that absorbs all those delicious cheese juices.
• Instant yeast: Gives the dough its signature light, airy rise.
• Sugar: A touch to feed the yeast and add gentle sweetness.
• Salt: Enhances the flavor of both the dough and the filling.
• Olive oil: Promotes a soft, tender crumb and helps brown the pastry.
• Warm water: Activates the yeast and brings the dough together smoothly.
• Feta cheese: Lends a tangy, salty punch that balances perfectly with the herbs.
• Mozzarella cheese: Ensures that dreamy, melty stretch in every bite.
• Fresh parsley: Brightens the filling with garden-fresh flavor.
• Fresh mint: Adds an aromatic lift that makes the cheese filling sing.
• Lemon zest: A secret ingredient for citrusy zing and freshness.
• Salt and pepper: Just a pinch to round out the flavors.
• Egg: For brushing, giving each fatayer a glossy, golden finish.
• Water: Mixed with the egg for the perfect shiny egg wash.

How to Make Cheese Fatayer

Step 1: Prepare the Yeast Mixture

Start by waking up your yeast: Combine warm water, sugar, and instant yeast in a bowl. Let the mixture sit for 5 to 10 minutes, until you see it get frothy and bubbly on top. That fizz is the sign your yeast is alive and ready to help your dough rise beautifully!

Step 2: Mix the Dry Ingredients

In a separate large bowl, add the flour and salt. Give them a quick mix so the salt is distributed evenly through the flour. This will ensure every triangular Cheese Fatayer is seasoned just right from the inside out.

Step 3: Add Wet Ingredients and Form Dough

Pour the frothy yeast mixture and olive oil into your flour bowl. Stir it all together until a shaggy dough forms. Don’t worry if it’s a bit sticky at this stage; it will smooth out during kneading.

Step 4: Knead the Dough

Turn your dough out onto a floured surface and knead for about 5-7 minutes. You’re looking for a dough that’s smooth, elastic, and just a little bit tacky to the touch. Kneading develops the gluten, which gives Cheese Fatayer their characteristic chew.

Step 5: Let the Dough Rise

Place your kneaded dough in an oiled bowl, cover it with a clean cloth, and set it in a warm spot. After about 30 minutes, it should double in size—a sure sign it’s ready to become delicious pastry pockets.

Step 6: Prepare the Cheese Filling

While the dough rises, combine the crumbled feta, shredded mozzarella, chopped parsley and mint, lemon zest, and just a pinch of salt and pepper in a medium bowl. Mix well. The mixture should be herby, creamy, and fragrant—perfect for stuffing into your soft dough.

Step 7: Divide and Roll Out Dough

Once your dough has finished rising, give it a gentle punch down, then divide it into 16 equal pieces. Roll each one into a small ball, then use a rolling pin to flatten each into a circle about 4 inches wide.

Step 8: Fill and Shape the Fatayer

Time for the magic! Place a tablespoon of the cheese filling at the center of every dough circle. Fold three sides up to create a triangle, then pinch the seams firmly—this step is key to keep your Cheese Fatayer from bursting open in the oven.

Step 9: Brush with Egg Wash

Set your triangles on a parchment-lined baking sheet. Whisk the egg with a tablespoon of water, then brush the tops for extra shine and color.

Step 10: Bake the Cheese Fatayer

Place in a preheated 375°F (190°C) oven and bake for 12-15 minutes, or until the pastries are puffed up and golden brown with irresistible crispy edges. Let them cool for just a few minutes—they’re best enjoyed warm!

How to Serve Cheese Fatayer

Garnishes

Add the finishing touch by sprinkling your Cheese Fatayer with a little chopped parsley or a light dusting of sumac. The parsley pops with freshness, while sumac brings a tart, lemony kick to balance the cheesy filling.

Side Dishes

For a true feast, serve Cheese Fatayer with a side of olives, a crisp cucumber and tomato salad, or even some creamy labneh drizzled with olive oil. These sides offer a cool, zingy contrast to the warm, melty pastries.

Creative Ways to Present

Try arranging your Cheese Fatayer in a circular “sunburst” on a platter, or stack them high and tuck sprigs of mint in between for a fun and festive look. They’re also delicious as part of a larger mezze spread—pair with hummus, baba ghanoush, or spicy harissa for even more flavor.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cheese Fatayer, lucky you! Let them cool to room temperature, then store in an airtight container in the refrigerator for up to three days. They’ll stay soft and flavorful, ready for another round of snacking.

Freezing

Cheese Fatayer freeze beautifully. Arrange baked or unbaked fatayer in a single layer on a tray and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep well for up to three months—perfect for last-minute guests or a quick treat.

Reheating

To reheat, pop refrigerated or thawed frozen Cheese Fatayer into a 350°F (175°C) oven for 8 to 10 minutes. This brings back that fresh-baked crust and gooey filling that makes them so appealing. For smaller portions, a quick spin in the toaster oven works great too.

FAQs

Can I use a different type of cheese for Cheese Fatayer?

Absolutely! While feta and mozzarella give the classic taste and texture, you can try akkawi, halloumi, or even a soft goat cheese for a different twist. Just be mindful of the saltiness, especially if swapping out feta.

How do I prevent the filling from leaking out?

Be sure to pinch the seams firmly and avoid overfilling your dough circles. If you’re struggling to seal the edges, a little bit of water will help the dough stick together more securely.

Can Cheese Fatayer be made vegan?

Yes! Substitute your favorite plant-based cheeses and use a flax egg or plant milk instead of the egg wash. The fresh herbs and citrus zest will still provide loads of flavor.

Is it possible to make the dough with whole wheat flour?

Swapping up to half of the all-purpose flour for whole wheat works well and adds a nutty, wholesome flavor. Just add a touch more water if the dough seems dry, as whole wheat flour soaks up more moisture.

Can I prepare Cheese Fatayer ahead for a party?

Definitely! Assemble and refrigerate the shaped, unbaked pastries up to a day ahead. When you’re ready to party, simply brush with egg wash and pop them in the oven. They’ll come out fresh, warm, and guaranteed to impress your guests.

Final Thoughts

If you’ve never tried making Cheese Fatayer at home, you’re missing out on one of the most comforting and shareable dishes around. Take the plunge, recruit some friends or family to help shape the pastries, and let your kitchen fill with the amazing aromas of cheese, herbs, and freshly baked bread. I promise, this will become a favorite in your home too!

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