Cheese Fatayer

Ingredients

• 625 g (5 cups)plain flour, white or wholemeal, or a mixture
• 480 ml (2 cups)warm milk
• 120 ml (½ cup)vegetable oil
• 30 g (¼ cup)powdered milk (optional)
• 2 tbspyeast
• 2 tbspsugar
• 2 tspsalt
• 200 g (2 cups)shredded Akawi and mozzarella cheese
• 200 g (2 cups)shredded mozzarella cheese
• 2 tbspchopped parsley
• 1 tspblack seed

Instructions

1. 1

   Mix the dough

   Put the flour, powdered milk, yeast, sugar, salt and warm milk in a bowl and mix them together.

2. 2

   Rest the mixture

   Leave the mixture for 10 minutes, covered or uncovered; the recipe says it will double in size.

3. 3

   Knead the dough

   After 10 minutes, add the remaining flour and the oil. Mix, then knead until a soft dough forms.

4. 4

   Prepare the filling

   Set the dough aside while you prepare the filling.

5. 5

   Mix the cheeses

   Combine the cheeses with the parsley and black seed. You can use other cheeses to suit your taste; the recipe recommends Akawi and mozzarella.

6. 6

   Cut the dough

   Roll out the dough without resting it, then cut it into circles as large as you like.

7. 7

   Fill the rounds

   Put a generous amount of the cheese mixture in the centre of each circle.

8. 8

   Shape the pastries

   Pinch the dough together on two sides to make boat shapes, or shape the pastries as you prefer.

9. 9

   Bake until golden

   Bake in an oven preheated to 230°C (450°F) until golden.

10. 10

    Serve warm

    Enjoy the fatayer while they are still warm, when the recipe says they taste best.

What is cheese fatayer?

Fatayer are filled pastries associated with Levantine cooking, commonly shaped as triangles or small boats. Cheese is a popular filling, though fillings and shapes vary.

Here, a soft milk-based dough surrounds a blend of Akawi and mozzarella, with parsley and black seed for savoury flavour. The boat shape leaves the cheese visible as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1280 calories, 44g protein, 151g carbs, 54g fat.

Most of the carbohydrates come from the flour, while the oil and cheese contribute much of the fat. The cheese and milk provide most of the protein, with the precise nutrition depending on the cheese blend and flour used. Serve a fatayer with salad or vegetables to add freshness and balance the plate.

The dough ingredients

Flour choice: white flour gives a softer, paler pastry, while wholemeal flour brings a heartier texture; a mixture sits between the two.

Milk and oil: warm milk helps bring the dough together, and vegetable oil contributes tenderness. Powdered milk is optional, but the recipe includes it for a softer dough.

Handling the yeast dough

The recipe gives the mixed dough a 10-minute rest before adding the remaining flour and oil, then kneading it until soft. Its ingredient list gives 5 cups of flour in total, so divide that amount between the initial mix and the later addition.

The instructions say the mixture will double during the 10-minute rest, but rising time can vary. Use the described dough texture as a guide and continue once it is ready to knead.

Choosing the cheese

Cheese blend: Akawi brings a mild, salty character, while mozzarella melts readily. The listed filling includes both an Akawi-and-mozzarella blend and an additional quantity of mozzarella.

Seasoning: parsley adds freshness and black seed provides a distinctive aromatic note. If using a saltier cheese, keep that in mind when seasoning the filling.

Shaping and filling

Generous filling: add a good amount of cheese to each circle, but leave enough room around the edge to pinch the dough closed.

Boat shape: bring up two sides and seal them firmly so the filling stays in place. The recipe allows other shapes, as long as the dough holds the cheese inside.

Baking and serving

Oven heat: bake at 230°C (450°F) and watch for a golden surface, as the recipe does not specify a baking time. Pastry size and oven performance affect how quickly they colour.

At the table: serve them warm, on their own or with a crisp salad and fresh vegetables for contrast.

Recipe notes & tips

• Use warm rather than hot milk when mixing the dough.
• Keep the dough soft as you knead it, rather than adding more flour than needed.
• Grate or shred the cheeses evenly so they mix together well.
• Leave a clear border around each dough circle for sealing.
• Pinch the boat ends firmly to help prevent the cheese from escaping.
• Check for a golden colour rather than relying on a fixed baking time.

Variations

• Add cream cheese: mix some into the filling for a creamier centre.
• Change the cheese: use another melting cheese in place of some of the mozzarella.
• Use wholemeal flour: replace some or all of the white flour for a heartier dough.
• Add herbs: mix extra chopped parsley into the cheese.
• Try another shape: fold and seal the rounds in a shape that suits you.

Common mistakes to avoid

• Using hot milk: it can hinder the yeast; use warm milk instead.
• Adding flour all at once: the method calls for some flour later, so reserve part of the listed amount.
• Overfilling the rounds: leave enough dough at the edges to seal the pastries.
• Weak seams: pinch the dough firmly so the filling is less likely to leak.
• Waiting for a precise bake time: none is given, so watch for a golden colour.

How to store

Cool leftover fatayer and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through; this helps the pastry regain some of its texture.

Frequently asked questions