Cheese Fatayer
Levantine cheese fatayer bake soft yogurt yeast dough around a savory mozzarella, feta, mint, and nigella seed filling, yielding pillowy open boats with golden rims and melty centers.
Equipment
- large bowl
- Stand mixer
- Baking Sheet
- Parchment Paper
Ingredients
- 3 cups shredded mozzarella cheese
- 1 cup crumbled feta cheese
- 1 tablespoon parsley finely chopped
- 1 large egg beaten
- 1/2 teaspoon onion powder
- 1 teaspoon dried mint
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon nigella seeds
- 2 2/3 cups all-purpose flour additional as needed
- 1/2 tablespoon salt
- 1/2 tablespoon instant yeast
- 1 cup lukewarm water
- 1/2 tablespoon sugar
- 2 tablespoons olive oil
- 2 tablespoons plain yogurt
- milk or heavy cream for brushing
Instructions
MAKE THE DOUGH
- Measure the flour, salt, instant yeast, water, sugar, olive oil, and yogurt into a large bowl. The flour should be ready to absorb the liquid and yogurt as you mix.
- Use a stand mixer fitted with a dough hook, a wooden spoon, or a rubber spatula to combine, then knead with the mixer or by hand for 2 to 3 minutes. Aim for an elastic, softly tacky dough, adding flour a tablespoon at a time only if it remains difficult to handle.
- Place the dough in a greased bowl and cover it for a warm rise of about 1 hour. Look for roughly twice its starting volume before continuing.
THE CHEESE FILLING
- During the rise, mix the mozzarella, feta, parsley, beaten egg, onion powder, dried mint, Aleppo pepper, black pepper, garlic powder, and nigella seeds in another bowl. Distribute the herbs and seasonings throughout the cheeses rather than leaving concentrated patches.
- Reserve the mixed filling for assembly. It should look evenly combined, with flecks of herbs and seeds throughout.
ASSEMBLY
- Set the oven to 475°F. The oven needs to reach this temperature before the pastries go in.
- After the hour-long rise, press down the dough to release the gas, divide it into 12 equal pieces, and gather each into a tight ball. The portions should look rounded and compact.
- Lengthen each ball into an oval with tapered ends. Keep the center broad enough to hold the filling.
- Place a generous portion of filling down the center, bring both long edges inward, and firmly pinch the two pointed ends together. The resulting boat should have upright sides and an exposed cheese center.
- Move each boat onto a parchment-lined baking sheet and lightly brush its dough rim with milk or heavy cream, repeating with the remaining portions. Keep the cheese centers open and the pointed seams tightly joined.
- Bake for 10 to 12 minutes. Look for golden-brown rims and melted cheese that bubbles lightly in the center.
- Remove the baking sheet and let the pastries cool for a few minutes before eating warm. The rims should feel pillowy around the soft cheese filling.
Notes
Texture tip: Keep the kneaded dough soft, elastic, and slightly tacky rather than flouring it until dry; add extra flour only a tablespoon at a time if it stays hard to handle.
Shaping tip: Fuse the pointed ends firmly and leave them slightly thicker than the side rims so the boat tips stay closed as the dough expands in the oven.
Ingredient tip: Blot excess brine from brined cheese before mixing to help keep the pastry base dry, and taste the cheese first before adding any extra salt to the filling.
Storage and reheating: Refrigerate leftovers in a covered container, then reheat gently in an oven, skillet, or air fryer until hot throughout while watching the exposed rims so they do not dry out.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.