Cheese Fatayer

Fatayer are a type of little pies that are popular in the Middle East. They have a variety of fillings, from a variety of meat to cheese or even spinach.

I first ate Fatayer in Riyadh and I instantly fell in love with it. The variety of cheese they use gives it a distinctive flavor and also the various shapes it is rolled into makes it unique.

It is such a simple yet rewarding recipe and can be made easily at home. Any leftover fillings can be used as topping.

Traditionally and commercially the fatayer are baked in brick fire oven which imparts the distinct flavor, however you can improvise your home oven by baking on preheated baking sheets on the lowest oven rack or even floor of the oven.

Learn how to make these Easy Fatayer also known as Turkish Cheese Pide with different cheese fillings and Zaatar.

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Recipe Card

Prep Time: 1 1/2 Hours Cooking Time: 20 minutes

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‍Method of Preparation:

• Combine all the dough ingredients.
• Make a smooth soft,elastic dough.
• Place the dough in a greased bowl and brush some oil on top of the dough as well.
• Keep it in a warm place, covered for 1 hour until risen and double in size.
• Grate the mozzarella cheese and mix in crumbled feta (equal quantity) and mix both with some spring onions.
• Mix in crumbled feta (equal quantity) into half of mozzarella along with some spring onions.
• Take the dough out on a lightly floured surface and divide into four pieces.8. Roll out each piece in a thin oval shape.
• Sprinkle two fatayer with one two cheese mixture and other with mozzarella and zaatar.
• Fold into boat shape and pinch the edges
• Do not overfill the pies with cheese
• Brush the sides with oil.
• Bake in a preheated oven at 375 F for 12 minutes on the lowest rack.

Notes:

• The dough for this is like any other bread dough for example pizza, dinner roll etc. It should be medium soft in order to handle well and make the desired shape. If your dough gets loose, you can use a couple of tablespoon of flour to roll and shape it.
• Do not overfill the filling, else it will ooze out when baking.
• You can use all purpose flour or bread flour or a combination of both. Half of the flour can also be replaced with whole wheat flour.

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‍About the Contributor

‍Nadia Tariq

‍A Software Engineer turned Pastry Chef, Nadia, is a graduate in Professional Patisserie Program from ICCA Dubai with additional certifications in Cake Decoration, Artisan programs such as Chocolate & Bread making  to enhance her skills and knowledge in the word of Baking and Patisserie.

Nadia, has a baking enterprise that she runs from home and has made over 1000 decorated cakes/cupcakes and dessert tables. She is also a food blogger as well as a You Tuber where she shares her recipes and conduct baking workshops. She has also been featured in Gulf News showcasing her culinary journey.

For more interesting recipes and updates follow Nadia Tariq at Bake Fresh and Nadia Tariq on YouTube.

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