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cheese ftayer

Cheese fatayer (Fatayer jibneh)

Cheese and herb filled mini pastries

Course Appetizer, Side Dish, Snack
Cuisine Lebanese
Keyword Healthy, Mini pastries, Quick and Easy
Prep Time 5 minutes
Cook Time 10 minutes
Servings 35 fatayer
Author Zaatar and Zaytoun


For the dough

  • 3 1/4 cups of all purpose or bread flour
  • 1/2 cup of lukewarm water
  • 1/2 cup of lukewarm milk
  • 2 tsp of dried active yeast
  • 1/2 tsp of salt
  • 1/2 tsp of sugar
  • 3 tbsp ┬áregular olive oil or vegetable oil
  • 1/4 cup Milk for brushing

For the filling

  • 2 cups feta cheese crumbled
  • 1/4 cup parsley finely chopped
  • Tiny pinch of black pepper approx 1/8 tsp


To make the dough

  1. In a bowl, combine the milk and water together and test the temperature with your finger, it should be only slightly warm
  2. Add the sugar to the water milk mixture along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble
  3. In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a smooth ball. Add a tablespoon of water at a time if dry until it comes together
  4. Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it
  5. Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp cloth, leave to rise in a warm place for at least 2 hours or until doubled in size
  6. With floured hands knock back the dough and shape into a ball. Divide into small golf sized balls. Cover with muslin cloth and leave to rise for another hour

To make the cheese fatayer

  1. As the dough proves for the second time prepare your cheese filling by crumbling the cheese, chopping the parsley finely and adding a tiny pinch of black pepper (approx 1/8 tsp)
  2. Turn on the oven on the highest setting (usually 230┬░C/450F)
  3. Roll the small dough balls into very thin rounds (approx 3 mm) adding a little flour to avoid sticking
  4. To make the closed fatayer, spoon on some cheese filling on half of the circle and close by crimping with a fork.
  5. To make the open fatayer, add 1/4 tsp of vegetable or regular olive oil to the filling, mix well then spoon a tablespoon of mixture in the middle and pinch the edges, turning the flaps outwards.
  6. Transfer to a non stick tray and brush sparingly with a little milk.
  7. Bake for around 10 minutes until golden, turning half way if necessary to get an even bake

Recipe Notes

You can knead the dough in a stand mixer for about 8 minutes or in a food processor using the dough blade for 1 minute