Cheese Fatayer
- Soomaali
- Fataa’ir Farmaajo
- Français
- Fatayer au Fromage
- العربية
- فطائر بالجبنة
By Leila & Abdullahi · ·
We are fatayer lovers and testament to that is the huge plate of assorted fatayer we showed you in the fatayer dough recipe. Fatayer are one of these recipe that we like to make year-round and not just on special occasions. Preparing the dough is a snap and you could use different types of fillings to make the fatayer always interesting.
These cheese fatayer are so tasty that they will appeal even to those that are addicted to meat. The combination of the salty cheese, fresh parsley, fresh mint, and nigella seeds makes the fatayer irresistible. We used feta cheese since it is more readily available but if you wish to make the fatayer more authentic, then use akkawi cheese.
We also tried a combination of ricotta and mozzarella cheese, using half of each, and we were pleased with the result. Experiment with different cheeses and see what you like best. Another reason we chose feta cheese over akkawi is because of our preference for the tart tanginess of feta. That makes the cheese fatayer taste more robust.
Shape the fatayer as soon as the dough finishes resting. To keep the fatayer from puffing up too much and losing their shape, it is important to bake them right away. We made the cheese fatayer into boat-like shapes, which is the way they are traditionally made, but you can use any shape you prefer, including making them into mini pizzas.
It is much more convenient to prepare a large batch of fatayer and partially bake them then freeze them. We usually bake them for 10 minutes, let them cool down then place them in freezer bags. When we need to serve them, we place the frozen fatayer in the oven (or toaster oven) and bake them until heated through and golden brown.
Watch
Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Cheese Fatayer
Cheese Filling
Method
Tap a step to mark it done.
Preparing the cheese Cut the cheese into small cubes.
Soak in cold water for 10 to 15 minutes. Change the water twice.
Drain the cheese then crumble.
Preparing the fatayer Place all the ingredients in a bowl.
Mix well until combined.
Divide the dough into 24 equal pieces.
Roll out into an oval shape.
Put 1½ teaspoons of the filling in the middle and spread.
Lift one edge and press the ends. Do the same with other edge making a boat-like shape.
Comments
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My husband, daughters and I made these – and the spinach fatayer – earlier tonight. They were fantastic! I didn’t have nigella seeds, so I used poppy seeds instead. Yummy! Thank you for posting these recipes! You’ve made my family very happy!
I love it so mush. Thank you
تسلم ايدك ع الوصفه كل يوم نتعلم طرق
مختلفه. اجربها اليوم ع الفطور
mashaAllah you are amazing!! I made these today and they turned out perfect but a little hard, can you please explain the baking stage more, inst 400F too high? and where in the oven do you place them?
تسلم يدك على ها الوصفة الحلوة والله يعطيكي العافية
كنت حابة اسأل على البيض نقدر نستغني عنوا و ايش
اقدر استبدل مكانوا وإذا كان ينفع نحط الزبادي بدل
البيض
ومشكووووورة على الوصفات الجميلة
الله يسلمك والف شكر على المتابعة
يمكن الاستغناء عن البيض. لم نجرب من قبل استعمال الزبادي