Cheese Fatayer (Printable)
Flaky cheese fatayer with tangy feta, melted mozzarella and parsley—baked golden for mezze or quick snacks.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon sugar
04 - 1/2 teaspoon salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm milk, plus more as needed
→ Cheese Filling
07 - 7 ounces feta cheese, crumbled
08 - 3 ounces mozzarella cheese, shredded
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1/2 teaspoon nigella seeds or black sesame seeds (optional)
11 - 1 egg white
12 - Freshly ground black pepper, to taste
→ For Brushing
13 - 1 egg yolk
14 - 1 tablespoon milk or water
# Directions:
01 - In a large mixing bowl, blend all-purpose flour, instant dry yeast, sugar, and salt. Pour in olive oil and stir. Gradually incorporate warm milk, kneading the mixture until a soft, elastic dough develops, adding extra milk as necessary to achieve the desired consistency. Cover the bowl and allow to rise in a warm location for approximately 60 minutes or until the dough has visibly doubled in volume.
02 - In a separate bowl, combine crumbled feta, shredded mozzarella, finely chopped fresh parsley, nigella or black sesame seeds if desired, egg white, and a generous amount of freshly ground black pepper. Mix until evenly incorporated.
03 - Preheat the oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and ensure an even bake.
04 - Deflate the risen dough and divide into 12 equal portions. Roll each portion into a smooth ball, then flatten into discs approximately 4 to 5 inches in diameter.
05 - Place a generous tablespoon of prepared cheese filling in the center of each dough circle. Fold the edges over the filling, shaping into a triangle or oval, and firmly pinch the seams closed to seal.
06 - Arrange the formed pastries on the prepared baking sheet. Whisk together egg yolk and milk or water, then lightly brush the tops of each pastry with the mixture for a golden finish.
07 - Bake for 18 to 22 minutes or until the pastries turn deep golden brown. Allow to cool slightly before serving.
# Expert Tips:
01 -
- Fatayer are irresistibly tender with just the right balance of salty cheese and herby freshness inside every bite.
- They freeze beautifully, so sneaking one for a midnight snack is never out of reach.
02 -
- Letting the dough really double—don’t rush it—prevents tough, flat pastries.
- Sealing the seams tightly matters; any gaps and the cheesy filling will leak out during baking.
03 -
- If your dough feels sticky, don’t be afraid to dust with a bit more flour as you work.
- Brushing the pastries just before baking, not earlier, keeps the crust crisp and glossy.