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Cheese Fatayer Recipe
Ben Carraoli

Cheese Fatayer Recipe

I recently made these Cheese Fatayer 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.
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Total Time 2 hours 12 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Set the oven to 425°F and line a baking tray with parchment paper. This will help your fatayer bake evenly and prevent sticking.
  7. 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.
  8. 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.

Notes

  • 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.