The dough needs to be a little silky so it can easily be shaped, but not too soft that it melts the filling and is difficult to handle. The best way to achieve this is to use a very high quality yeast with a bit of sugar. You will also need to add a bit of oil. It will impart a nice golden colour and it will help to keep the dough moist as well.

Fatayer are traditionally shaped into triangles, but they can be made in other shapes too. For example they can be rolled into an eye or boat shape for cheese fillings. Then the edges are slightly folded over to contain the filling. Closed fatayer can also be shaped into a semi circle much like an empanada. Often these are sold at bakeries as they can be made quickly, but at home they are much easier to make than you might think!

These savory authentic cheese fatayer are popular throughout the Levant and can be enjoyed at any time of day. They are perfect for a quick breakfast or lunch, packed in the kids school lunch boxes or as on-the-go snacks. Serve them with zaatar manakish, ful medames (stewed fava beans), homemade labneh, Jerusalem sesame bread or cheese sambousek and of course hot tea! They also freeze really well. Just wait until they are completely cool and then place them in a freezer safe bag to store. To reheat, just thaw at room temperature or warm in the oven. اشكال فطاير

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