Mouthwatering Cheese Fatayer Recipe – Irresistible Cheesy Delight

2

There’s something magical about Middle Eastern pastries – the way golden dough wraps around savory fillings, creating little pockets of joy with every bite. Cheese Fatayer hold a special place in my heart (and my recipe box!) because they combine that perfect flaky texture with an irresistibly cheesy, herby filling. I still remember the first time my Lebanese neighbor shared her family’s version with me – warm from the oven, with just enough tang from the feta to make me immediately ask for the recipe.

Over the years, I’ve made these Cheese Fatayer for countless gatherings, from casual potlucks to fancy dinner parties. What I love most is how they’re equally impressive yet deceptively simple to prepare. Whether you’re new to Middle Eastern baking or a seasoned pro, this recipe will become your go-to. The combination of creamy cheeses with fresh herbs and lemon zest creates flavors that dance on your tongue – trust me, one batch is never enough!

Why You’ll Love Cheese Fatayer

Oh my goodness, where do I even start? These little cheesy triangles are absolute game-changers in my kitchen! Once you try them, you’ll understand why I make them almost every weekend. They’re that good – and here’s why:

Quick and Easy to Make

Don’t let the fancy shape intimidate you – I promise these come together faster than you’d think! The dough needs just about an hour to rise (perfect time to tidy up or, let’s be real, scroll through your phone), and the filling? Just toss everything together in a bowl. No fancy equipment needed – just your hands and a little love. Even my 10-year-old niece can help shape them!

Perfect for Any Occasion

Here’s my dirty little secret: I’ve served these Cheese Fatayer everywhere from book club meetings to my kid’s sleepovers. They work as:

• A last-minute appetizer when friends drop by
• Fancy party finger food (arranged prettily on a platter)
• After-school snacks (the cheese pulls are epic!)
• Breakfast (don’t judge – the protein keeps me full till lunch!)

The best part? They taste just as amazing warm from the oven as they do at room temperature later. Now that’s what I call versatile!

Cheese Fatayer Ingredients

Okay, let’s talk ingredients – because using the right stuff makes ALL the difference with Cheese Fatayer! I’ve learned through many (many!) batches that quality matters here. Don’t worry, everything’s easy to find at your regular grocery store. Just promise me you’ll use fresh herbs – it’s worth that extra trip to the produce section!

Dough Ingredients

For that perfect tender-yet-sturdy dough that holds all that cheesy goodness:

• 2 cups all-purpose flour (yes, regular flour – no fancy bread flour needed!)
• 1 teaspoon instant yeast (the kind that doesn’t need proofing)
• 1 teaspoon sugar (just a pinch to feed the yeast)
• ½ teaspoon salt (I prefer fine sea salt)
• 3 tablespoons olive oil (extra virgin gives the best flavor)
• ¾ cup warm water (about 110°F – think warm bath temperature)

Cheese Filling Ingredients

Now for the star of the show – that luscious, melty filling:

• 1 cup feta cheese, crumbled (go for the block in brine, not pre-crumbled)
• 1 cup mozzarella cheese, shredded (shred it yourself for better melt)
• 2 tablespoons fresh parsley, chopped (no dried stuff, please!)
• 1 tablespoon fresh mint, chopped (this is the secret flavor booster)
• 1 teaspoon lemon zest (just the yellow part – avoid the bitter white pith)
• Salt and pepper, to taste (go easy – feta’s already salty!)

See? Simple ingredients, magical results. Now let’s get mixing!

Equipment You’ll Need

You won’t need anything fancy for these Cheese Fatayer – just a few basics from your kitchen. Here’s what I always grab:

• A large mixing bowl (for that perfect dough)
• Rolling pin (or an empty wine bottle in a pinch – no judgment!)
• Baking sheet lined with parchment paper
• Pastry brush (for that shiny egg wash)
• Sharp knife or pizza cutter (for portioning the dough)

That’s it! See? I told you this recipe keeps things simple.

How to Make Cheese Fatayer

Alright, let’s roll up our sleeves and make some magic happen! These Cheese Fatayer may look fancy, but I’ll walk you through each step so they turn out perfect every time. Just follow along and don’t stress – even if your triangles aren’t picture-perfect at first, they’ll still taste amazing!

Preparing the Dough

First, let’s wake up that yeast! In a large bowl, mix together the flour, instant yeast, sugar, and salt. Make a little well in the center and pour in the olive oil and warm water. Now comes the fun part – dig in with your hands! Mix until it comes together into a shaggy dough, then turn it out onto a lightly floured surface.

Knead for about 5-7 minutes – you’ll know it’s ready when the dough is smooth, slightly elastic, and springs back when you poke it. If it feels too dry, add water a teaspoon at a time. Too sticky? A light dusting of flour will fix it. Pop it back in the bowl, cover with a damp towel, and let it rise in a warm spot for about an hour – it should double in size. (I like to use my oven with just the light on – it’s the perfect cozy spot!)

Making the Cheese Filling

While the dough does its thing, let’s make that irresistible filling. Grab another bowl and combine the crumbled feta, shredded mozzarella, parsley, mint, and lemon zest. Give it a taste – the feta’s saltiness varies, so adjust with a pinch of salt and pepper if needed. The mint might seem unexpected, but trust me, it makes all the difference! The filling should hold together when pinched – if it’s too crumbly, add a tiny splash of olive oil.

Pro tip: Let this sit for 10 minutes so the flavors marry. You’ll notice the mint and lemon zest really wake up the cheeses. Resist eating it by the spoonful – we need it for the fatayer!

Shaping and Baking

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment. Punch down the risen dough and divide it into 12 equal pieces – about the size of golf balls. Roll each into a circle about 4 inches wide (no need to be perfect!).

Place a heaping tablespoon of filling in the center. Now for the fun part – fold the edges up to make a triangle! Pinch the corners tightly so no cheese escapes during baking. Arrange them on the baking sheet about an inch apart. Whisk together the egg and water for the wash, then gently brush each fatayer – this gives them that gorgeous golden shine.

Bake for 15-20 minutes until puffed and beautifully browned. The smell will drive you crazy! Let them cool just enough so you don’t burn your mouth (though I can never wait that long). That’s it – you just made restaurant-quality Cheese Fatayer at home!

Tips for Perfect Cheese Fatayer

After burning more than my fair share of batches (oops!), I’ve learned a few tricks that make all the difference with Cheese Fatayer. First, don’t skip the egg wash – it’s what gives them that gorgeous golden glow! If your filling seems too wet, pat the feta dry with paper towels before mixing. And here’s my secret weapon: freeze the shaped fatayer for 10 minutes before baking to help them hold their shape. Oh, and rotate your baking sheet halfway through – hot spots can make some triangles darker than others. Last tip? Make a double batch. They disappear FAST!

Serving Suggestions

These Cheese Fatayer shine all on their own, but I love pairing them with cool, creamy dips for contrast! A simple yogurt sauce with garlic and lemon or tangy labneh works beautifully. For parties, arrange them alongside fresh tabbouleh and olives – the bright flavors cut through the rich cheese perfectly!

Storage and Reheating

Here’s the good news – Cheese Fatayer keep beautifully! Store cooled leftovers in an airtight container at room temp for up to 2 days (if they last that long!). For longer storage, freeze them before baking – just pop frozen fatayer straight into a 375°F oven for about 25 minutes. To reheat, a quick 5 minutes in the toaster oven brings back that fresh-from-the-oven crispness!

Cheese Fatayer FAQs

Q1. Can I use different cheeses in the filling?
Absolutely! While feta and mozzarella are traditional, I’ve had great success with substitutions. Try akkawi or halloumi for authenticity, or ricotta for creaminess. Just remember – drier cheeses work best to prevent soggy dough. My funky cousin swears by adding a bit of blue cheese (but that’s… adventurous!).

Q2. Why did my fatayer dough turn out tough?
Oh honey, we’ve all been there! Over-kneading is usually the culprit – stop once it’s smooth and elastic. Also check your flour measurement (spoon it in, don’t scoop!). And don’t skip the resting time – that relaxes the gluten. Next time, I promise they’ll be perfectly tender!

Q3. Can I make these ahead of time?
You bet! The shaped fatayer freeze wonderfully before baking. Just pop them on a tray to freeze solid, then transfer to bags. Bake from frozen, adding 5-7 extra minutes. The dough can also refrigerate overnight after its first rise – perfect for stress-free entertaining!

Q4. Help! My cheese leaked out during baking!
Happens to the best of us! The trick is pinching those edges REAL tight – like you’re mad at them! Chilling the filled triangles for 10 minutes before baking helps too. And don’t overstuff – a tablespoon of filling is plenty. Even if some cheese escapes, they’ll still taste amazing!

Nutritional Information

Okay, let’s talk numbers – but take these with a grain of salt (just not literally, the feta’s salty enough!). Each Cheese Fatayer comes in at about 120 calories, with 5g of protein to keep you satisfied. Remember, these are estimates – your actual nutrition may vary based on exact ingredients and portion sizes. I always say: when something tastes this good, who’s counting? (But if you are, now you know!)

Share Your Experience

Did you make these Cheese Fatayer? I’d love to hear how they turned out! Leave a comment below or tag me on social media – let’s swap stories and cheesy successes!

Print