Cheese Fatayer (Printable)
Golden-baked cheese pockets with feta, mozzarella and parsley — ideal for mezze, snacks or a light vegetarian bite.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon kosher salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm whole milk, plus additional as needed
→ Cheese Filling
07 - 7 ounces feta cheese, crumbled
08 - 3 ounces mozzarella cheese, shredded
09 - 2 tablespoons finely chopped fresh parsley
10 - 1/2 teaspoon nigella seeds or black sesame seeds (optional)
11 - 1 egg white
12 - Freshly ground black pepper, to taste
→ For Brushing
13 - 1 egg yolk
14 - 1 tablespoon whole milk or water
# How To Make It:
01 - In a large mixing bowl, combine all-purpose flour, instant dry yeast, sugar, and salt. Add olive oil and mix to incorporate. Gradually pour in the warm milk, mixing and kneading by hand until a soft, elastic dough forms. Add a splash more milk if the dough feels dry. Cover the bowl with a clean towel and allow the dough to rise in a warm environment for approximately 60 minutes, or until doubled in volume.
02 - In a separate bowl, blend crumbled feta, shredded mozzarella, chopped parsley, nigella or black sesame seeds if using, and egg white. Season lightly with black pepper, stirring to combine into a cohesive filling.
03 - Preheat the oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
04 - Punch down the risen dough and divide into 12 equal portions. Roll each piece into a ball, then flatten into a disc approximately 4 to 5 inches in diameter.
05 - Place a generous tablespoon of the cheese mixture in the center of each dough round. Fold edges over the filling to shape into triangles or ovals, firmly pinching seams to seal.
06 - Transfer assembled pastries onto the prepared baking sheet. In a small bowl, whisk the egg yolk with milk or water and brush the tops evenly to promote browning.
07 - Bake pastries on the center rack for 18 to 22 minutes, or until golden brown. Remove and cool slightly before serving.
# Expert Suggestions:
01 -
- Shaping each fatayer turns into an unexpectedly satisfying kitchen meditation.
- The fluffy, tender dough paired with a gooey cheese filling makes it an instant crowd-pleaser.
02 -
- Under-filling may keep the pockets neat but leaves you wishing for more cheese in every bite.
- Dough not sealed tightly will lead to leaks, so take a little extra time with those seams—a lesson from my first lopsided batch.
03 -
- Letting the dough rise fully gives fatayer their light, airy texture; don’t rush this step.
- Brushing with egg yolk and milk produces that irresistible, bakery-style sheen on top.