Do Share Recipe

I recently made this Cheese Fatayer Recipe at home, and honestly, they were a game-changer! The soft dough combined with a gooey, cheesy filling instantly reminded me of traditional Lebanese bakeries. I loved how versatile they are—perfect for breakfast, brunch, or even as a savory snack.

Making the dough from scratch wasn’t as intimidating as I thought, and the aroma while baking was just heavenly. While making these, I also tried a Chinese Meat Pie Xian Bing recipe from my collection, and it was another fun dough-based treat to enjoy. Let me take you step by step through this delicious recipe!

Ingredients

Here’s what you’ll need to make the perfect Cheese Fatayer. I’ve included pro tips so your fatayer comes out soft, flavorful, and cheesy every time.

For the Dough

3 cups all-purpose flour – makes the dough soft and pliable.
1½ tsp active dry yeast – proofed in warm water for a fluffy dough.
1 tsp salt – balances the flavors.
1 tbsp sugar – feeds the yeast for proper rising.
1 cup warm water – ensure it’s not too hot or it can kill the yeast.
⅓ cup avocado oil – keeps the dough tender and moist.

For the Cheese Filling

3 cups mozzarella cheese, freshly grated – adds gooey texture.
1½ cups feta cheese, crumbled – gives a tangy, traditional flavor.
1 cup parsley, finely chopped – freshness and a pop of color.
½ tsp black pepper – for subtle spice.
1 egg – for brushing on top for a golden crust.

Note: This recipe yields about 6 servings, enough for a family brunch or a small gathering.

Variations

You can customize Cheese Fatayer in so many ways!

Swap mozzarella for cheddar or provolone for a different cheesy flavor.
Use dairy-free cheese to make a vegan version.
Add a pinch of za’atar or sumac to the filling for extra Middle Eastern flavor.
Mix in finely chopped spinach or sun-dried tomatoes for variety.
For dessert lovers, you can even enjoy them alongside a sweet treat like Lemon Tiramisu recipe for a complete brunch spread.

Cooking Time

Prep Time: 2 hours
Cooking Time: 12 minutes
Total Time: 2 hours 12 minutes

Equipment You Need

Large mixing bowl – for proofing the yeast and kneading dough.
Stand or hand mixer – helps combine ingredients efficiently.
Baking tray – lined with parchment for easy cleanup.
Pastry brush – for applying egg wash.
Cheese grater – for freshly grating mozzarella and feta.
Oven – for baking to golden perfection.

How to Make Cheese Fatayer Recipe

Step 1: Proof the Yeast

Warm the water until it’s comfortably warm. Add sugar and yeast, then let it sit for about 5 minutes until it becomes frothy. This ensures your dough rises beautifully.

Step 2: Prepare the Dough

Add flour, salt, and oil to the yeast mixture. Knead until smooth and elastic. I like to knead by hand, but a mixer works perfectly too.

Step 3: First Dough Rise

Form the dough into a ball, cover with a towel, and place in a warm area for 1 hour. The dough should double in size, which makes it light and airy.

Step 4: Shape Dough Balls

Divide the dough into 12 large balls or 24 smaller ones. Cover and let them rest for another 30 minutes to rise slightly. This step ensures a soft interior.

Step 5: Prepare the Cheese Filling

Combine grated mozzarella, crumbled feta, parsley, and black pepper in a bowl. Mix thoroughly. I always grate the cheese fresh—it melts so much better!

Step 6: Preheat Oven

Set the oven to 425°F and line a baking tray with parchment paper. This will help your fatayer bake evenly and prevent sticking.

Step 7: Shape the Fatayer

Roll each dough ball into a 6-inch oval. Place 3-4 tablespoons of cheese filling in the center. Fold two sides toward the middle and pinch the edges to seal.

Step 8: Egg Wash and Bake

Brush the top with a beaten egg for a shiny, golden finish. Bake for 12–14 minutes until cheese is melted and the dough is golden brown.

Additional Tips for Making this Recipe Better

I always use freshly grated cheese; it melts so much creamier.
Resting the dough twice gives a soft, airy texture.
Don’t overfill; too much cheese can leak during baking.
Brush with egg wash right before baking for that bakery-style golden top.

How to Serve Cheese Fatayer Recipe

Serve them warm with a side of fresh salad or pickles. I like sprinkling extra parsley or a light drizzle of olive oil on top. They also pair beautifully with a small bowl of labneh or garlic sauce for dipping.

Nutritional Information

Here’s a quick look at the nutrition for one serving:

Calories: 631 kcal – indulgent but worth it!
Protein: 25 g – from cheese and dough.
Carbohydrates: 45 g – mainly from the flour.
Fat: 39 g – includes healthy oil and cheese.

Make Ahead and Storage

Refrigeration: Store baked fatayer in an airtight container for up to 3 days. Reheat in the oven or air fryer for a few minutes to regain crispiness.
Freezing: Bake or freeze unbaked dough balls. They last up to 2 months. Bake straight from the freezer, adding a few extra minutes.
Reheating: I reheat in an oven at 325°F for 10–15 minutes. Microwave works but may make the crust soft.

Why You’ll Love This Recipe

This Cheese Fatayer recipe is a must-try for several reasons:

Easy to make from scratch, even for beginners.
Highly versatile—you can change the cheese, herbs, or fillings.
Perfect for any meal: breakfast, brunch, or snack.
Freezer-friendly and reheats beautifully.
Irresistibly cheesy with a soft, fluffy dough that melts in your mouth.

These Cheese Fatayer are a personal favorite of mine. They’re fun to make, fun to eat, and always a crowd-pleaser.

Ben Carraoli