Cheese Fatayer (Print Version)
Golden baked cheese fatayer with feta, mozzarella, parsley and nigella—soft dough, savory filling for mezze or snacks.
# Ingredient List:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon kosher salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm whole milk, plus additional 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 large egg white
12 - Freshly ground black pepper, to taste
→ For Brushing
13 - 1 large egg yolk
14 - 1 tablespoon milk or water
# Directions:
01 - In a large mixing bowl, combine the all-purpose flour, instant dry yeast, sugar, and salt. Incorporate the olive oil and gradually add the warm milk, mixing until a soft, elastic dough forms. Add extra milk, one tablespoon at a time, if needed. Knead for several minutes, then cover and allow the dough to rise in a warm environment for approximately 60 minutes until doubled in volume.
02 - In a separate bowl, combine the crumbled feta, shredded mozzarella, chopped parsley, nigella seeds if using, egg white, and a dash of freshly ground black pepper. Blend thoroughly until the mixture is uniform.
03 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
04 - Punch down the risen dough and divide it evenly into 12 pieces. Roll each portion into a ball, then flatten each ball with a rolling pin into a round measuring approximately 4 to 5 inches in diameter.
05 - Place a generous tablespoon of cheese mixture in the center of each circle. Fold dough edges over the filling, shaping into a triangle or oval and firmly pinching seams to fully enclose.
06 - Arrange the filled pastries on the prepared baking sheet. Whisk together the egg yolk and milk or water, then brush the surface of each pastry with the glaze.
07 - Bake in the preheated oven for 18 to 22 minutes, or until golden brown and fragrant. Remove from oven and allow to cool slightly before serving.
# Expert Advice:
01 -
- This recipe makes bakery-style fatayer at home—no mystery ingredients needed.
- You can easily swap in whatever cheese is hiding in your fridge and still have a hit.
02 -
- If you overfill or under-seal the pastries, cheese will leak and burn—pinch well.
- Letting the dough rise fully is key to a pillowy (not dense) bite.
03 -
- A short rest for the shaped pastries before baking helps them puff beautifully.
- Brushing with milk and egg yolk gives better browning than either alone.