🧀 Cheese fatayer

Name: Cheese fatayer
Total time: 60 min
Yield: 4
Cuisine: Lebanon · Levant
Ingredients: 300 g flour; 1 tsp dried yeast, 1 tsp sugar; 180 ml warm water; 2 tbsp olive oil, ½ tsp salt; 150 g akkawi cheese, soaked to reduce salt and grated; 100 g feta, crumbled; 1 small bunch parsley, chopped; 1 tsp nigella seeds

Origin: Lebanon · Levant

336kcal

per serving · 120 g

280kcal

per 100 g

13 gProtein11 g / 100 g

14 gFat12 g / 100 g

38 gCarbs32 g / 100 g

Cheese fatayer are small baked pastries of soft yeast dough wrapped around a filling of salty white cheese such as akkawi and feta, mixed with chopped parsley and a sprinkle of nigella seeds. The dough bakes golden and soft while the cheese melts and turns slightly stretchy. They are eaten warm at breakfast, packed for school or served on a mezze table.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: akkawi cheese, feta cheese

Contains glutenbecause of: dough

Contains dairybecause of: akkawi cheese, feta cheese

Not keto32 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

doughakkawi cheesefeta cheeseparsleynigella seeds

Recipe

4 servings60 min

Ingredients

300 g flour
1 tsp dried yeast, 1 tsp sugar
180 ml warm water
2 tbsp olive oil, ½ tsp salt
150 g akkawi cheese, soaked to reduce salt and grated
100 g feta, crumbled
1 small bunch parsley, chopped
1 tsp nigella seeds

Method

Mix flour, yeast, sugar, salt, oil and water into a soft dough, knead 5 minutes and leave to rise for 40 minutes.
Mix the akkawi, feta, parsley and nigella seeds.
Divide the dough into 12 balls and roll each into an oval.
Spoon filling into the middle and pinch the ends to form open boats.
Bake at 220 °C for 12–15 minutes until golden.

How to make it lighter

Use half the cheese and add more parsley to keep the filling generous with fewer calories.
Make the boats small: two mini fatayer satisfy as much as one large one.
Skip brushing the baked pastries with oil — 1 tbsp oil ≈ 120 kcal.

History

Fatayer belong to the wider family of filled breads baked in Levantine bakeries, sold alongside manakish from the same ovens. Today cheese fatayer are a standard item in bakeries across Lebanon, Syria, Jordan and Palestine and in Arab bakeries abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →