CHEESE FATAYER

There’s something truly magical about the smell of freshly baked bread wafting through the kitchen — it immediately brings back memories of family gatherings, laughter, and little hands sneaking bites straight off the tray. One of the most nostalgic and comforting Middle Eastern snacks that captures all of that warmth is Cheese Fatayer. These savory, cheesy pastries are more than just a recipe — they’re a taste of home, tradition, and the simple joy of sharing food with loved ones.

this RECIPE FOR LATER

Fatayer (pronounced fah-tie-yer) are popular throughout the Levantine region and are often served at breakfast, as a side dish, or as part of a mezze spread. Traditionally made in triangle shapes, they’re soft, pillowy, and packed with a cheesy filling that’s rich, creamy, and a little tangy. In many households, making fatayer is a group activity — you’ll find mothers and grandmothers shaping the dough while the kids help fill and pinch the little pastries shut.

This cheese version is especially comforting. It reminds me of cozy afternoons during Ramadan prep, when trays of fatayer were stacked high in anticipation of breaking fast, or weekend brunches where everyone reached for the warmest batch straight from the oven. They’re versatile, too — perfect as a snack on the go, in lunchboxes, or even as a savory appetizer for guests.

Let’s bring that same warmth into your kitchen with this easy, homemade Cheese Fatayer recipe.

Why You’ll Love This Recipe:

• Soft, pillowy dough that’s easy to make and super forgiving, even for beginners.

• Rich and cheesy filling with a delicious mix of textures and flavors.

• Freezer-friendly — make a big batch and store extras for a rainy day.

• Perfect for any occasion, from cozy brunches to party platters.

• Totally customizable — swap out cheeses or add herbs to make it your own!

INGREDIENTS YOU’LL NEED:

For the Dough:

• 3 cups all-purpose flour

• 1 tablespoon sugar

• 1 tablespoon instant yeast

• 1 teaspoon salt

• 1 cup warm milk

• 1/4 cup plain yogurt

• 1/4 cup olive oil

For the Cheese Filling:

• 1 cup shredded mozzarella

• 1 cup crumbled feta

• 1/2 cup shredded Turkish kasar cheese (or any melty cheese like provolone)

• 1 tablespoon dried mint (optional)

• 1 tablespoon chopped parsley (optional)

For Brushing:

• 1 egg yolk

• 1 tablespoon milk

• Sesame seeds or nigella seeds (optional)

HOW TO MAKE CHEESE FATAYER:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Dough

Start by activating your yeast — mix the warm milk, sugar, and yeast in a small bowl. Let it sit for about 10 minutes until it’s nice and foamy. This step is like the heartbeat of the dough — it’s what gives it that gorgeous rise and soft texture.

In a large mixing bowl, combine the flour and salt. Pour in the milk-yeast mixture, then add the yogurt and olive oil. Mix until the dough comes together, then knead for about 8 to 10 minutes by hand or 5 minutes using a stand mixer. The dough should be soft, slightly sticky, and elastic.

Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size. This is a great time to preheat your oven and get the filling ready.

Step 2: Prepare the Cheese Filling

In a mixing bowl, combine all your cheeses. If you like a little herbaceous kick, mix in the chopped parsley and dried mint. The combination of feta and mozzarella gives that perfect blend of creaminess and slight tang — it’s so good you might sneak a spoonful or two!

Step 3: Shape the Fatayer

Once the dough has risen, punch it down gently and divide it into equal balls — about the size of a golf ball. Roll each ball into a 4–5 inch circle on a lightly floured surface.

Spoon about a tablespoon of the cheese mixture into the center. Then, pinch three corners to form a triangle — it helps to pinch the edges firmly to make sure they stay closed during baking.

Step 4: Brush and Bake

Transfer the shaped fatayer to a baking sheet lined with parchment paper. In a small bowl, mix the egg yolk and milk, then brush the tops of each fatayer for a shiny, golden finish. Sprinkle with sesame seeds or nigella seeds for that classic bakery touch.

Bake in a preheated oven at 375°F (190°C) for 15 to 18 minutes, or until golden brown.

HELPFUL TIPS:

• If your dough feels too sticky, add a little more flour — but don’t overdo it, or you’ll lose that soft texture.

• Make sure to seal the edges of the triangles well to avoid cheese oozing out while baking.

• These freeze beautifully — bake a batch, let them cool, and pop them in a freezer bag. Reheat in the oven for 5–10 minutes at 350°F.

• You can experiment with the cheese filling — try halloumi, akawi, or even a mild cheddar if you want a new twist.

• Want them extra golden? Bake for the last 2 minutes on broil, but watch closely!

DETAILS:

• Prep Time: 1 hour 20 minutes

• Cook Time: 18 minutes

• Total Time: 1 hour 38 minutes

• Yield: About 18 fatayer

• Category: Appetizer/Snack

• Method: Baked

• Cuisine: Middle Eastern

• Diet: Vegetarian

NOTES:

You can double the batch and freeze half for future snacking. Just reheat from frozen in the oven and enjoy as if they were fresh. This recipe is super kid-friendly and great for entertaining guests or filling up lunchboxes. Serve warm with a side of olives, sliced cucumbers, and sweet tea for a complete Middle Eastern-style breakfast.

NUTRITIONAL INFORMATION: (Per fatayer, approx.)

• Calories: 160

• Carbs: 18g

• Protein: 6g

• Fat: 7g

• Fiber: 1g

• Sugar: 1g

FREQUENTLY ASKED QUESTIONS:

Can I make the dough ahead of time?
Yes! You can prepare the dough and let it rise in the fridge overnight. Just bring it to room temp before shaping.

What’s the best cheese substitute if I don’t have kasar cheese?
You can use any melty cheese like provolone or even low-moisture mozzarella. Just avoid very watery cheeses so the filling stays creamy.

Can I make these without egg wash?
Definitely. The egg wash gives them shine, but you can skip it or use milk or olive oil instead.

How do I know they’re fully baked?
They should be golden brown on top and slightly firm to the touch. If you’re unsure, lift one to check the bottom — it should be golden and not doughy.

STORAGE INSTRUCTIONS:

Store cooled fatayer in an airtight container in the fridge for up to 5 days. To reheat, place in a 350°F oven for about 5–7 minutes. For longer storage, freeze in a zip-top bag and reheat directly from frozen at 350°F for 10–12 minutes.

RELATED RECIPES

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Crispy Breakfast Egg Rolls – A Fun and Tasty Morning Treat

• Savory Crepes with Turkey, Mushroom, and Swiss Cheese

CONCLUSION

Cheese Fatayer are a delicious and nostalgic way to bring a taste of Middle Eastern tradition into your home. Whether you’re baking them for a family gathering, prepping for Ramadan, or just treating yourself to something cozy and homemade, these cheesy little pastries hit the spot every single time. They’re simple, satisfying, and guaranteed to become a household favorite.

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