Cheese Fatayer
Soft whole wheat pastries filled with a delicious blend of Akkawi cheese, reduced-fat mozzarella, fresh parsley, and nigella seeds. A healthier version of a classic Lebanese bakery favorite.
Prep Time
35 mins min
Cook Time
22 mins min
Total Time
57 min
Servings
12
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 2¼ tsp instant yeast
- 1 tsp sugar
- 1 tsp sea salt
- 1 cup warm water
- 2 tbsp extra virgin olive oil
- 1 cup Akkawi cheese, soaked and crumbled
- 1 cup reduced-fat mozzarella, shredded
- 2 tbsp low-fat feta cheese, crumbled
- 0.25 cup fresh parsley, finely chopped
- 1 tsp nigella seeds
- 1 tsp dried oregano
- 1 1 egg, lightly beaten (for brushing)
Instructions
- 1
Combine the flours, yeast, sugar, and salt in a large bowl.
- 2
Add the warm water and olive oil and knead for 8–10 minutes until smooth.
- 3
Cover and allow the dough to rise for about 1 hour.
- 4
Meanwhile, mix the Akkawi cheese, mozzarella, feta, parsley, oregano, and nigella seeds.
- 5
Preheat the oven to 400°F (200°C).
- 6
Divide the dough into 12 equal balls.
- 7
Roll each into a 5-inch (13 cm) circle.
- 8
Place about 2 tablespoons of cheese filling in the center.
- 9
Fold and pinch the edges together to form the traditional triangular fatayer shape.
- 10
Arrange on a parchment-lined baking tray.
- 11
Brush lightly with beaten egg.
- 12
Bake for 20–22 minutes until golden brown.
- 13
Serve warm or at room temperature.
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