Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Fatayer bi Jibneh (Cheese Pastries)
Getting reviews...
- Level: Intermediate
- Total: 2 hr 40 min (includes rising time)
- Active: 50 min
- Yield: 20 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 142
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 120 mg
This popular Middle Eastern pastry is made from a soft yeast-risen dough filled with cheese and molded into an attractive canoe-like shape. Fatayer originated in the Levant, a region that includes Lebanon, Syria, Israel and Palestine, and can have a number of different savory fillings, like meat, spinach and cheese. Fatayer can be enjoyed as a breakfast, snack or appetizer and are a particularly welcome additon to a mezze platter with dishes like hummus and babaganoush. Traditionally, cheese fatayer like these are made with a combination of feta and akkawi cheese, a mild, lightly briny cows’ milk cheese. Since akkawi is not widely available outrside the region we suggest you use mozzarella, which is similar in flavor and texture.
- Level: Intermediate
- Total: 2 hr 40 min (includes rising time)
- Active: 50 min
- Yield: 20 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 142
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 120 mg
Ingredients
Dough:
Cheese Filling:
Directions
- For the dough: Place the warm water in a large bowl and add the flour, yeast, salt, sugar and olive oil. Mix with a rubber spatula until combined, then transfer to a floured surface and knead until the dough is smooth and doesn’t stick to your hands. If the dough is too sticky, add more flour, 1 tablespoon at a time. Alternatively, you can mix all the ingredients in a stand mixer fitted with a dough hook on medium speed until the dough comes together.
- Cover the bowl with plastic wrap and a kitchen towel. Place it in a draft-free place and let the dough rise until it is almost doubled in size, about 1 hour.
- After rising, deflate the dough and transfer it to a floured surface. Sprinkle some flour on top of the dough. Divide it into 20 pieces and shape each piece into a ball. Cover with a kitchen towel and let the dough balls rise for another 30 minutes.
- Meanwhile, for the cheese filling: Mix the mozzarella, feta and parsley in a medium bowl.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Roll out the dough balls to oval shapes about 5 inches long. Top each with 1 tablespoon cheese filling, then bring the sides together and pinch the ends so the pastries look like canoes.
- Place the fatayer on the prepared baking sheet. Bake until the tops are golden and the dough is fully baked, 20 to 25 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Looking for Something Else?
Related Pages
- Middle Eastern Fire-Roasted Eggplant Dip
- Corniottes Sucrees (Sweet Cheese Pastries) Recipe
- How to Set Up a Clambake
- Fruity Cream Cheese Puff Pastries Recipe
- Long John Doughnuts Recipe
- Fatayer bi Sabanekh (Spinach Pastries) Recipe
- Sambusak (Braided Cheese Pastries) Recipe
- Date Rolls Recipe
- 2-Ingredient Protein Wraps Recipe