Cheese fatayer are savory cheesy Lebanese pastry, a staple in Middle-eastern and especially Levantine cuisine. While sabenekh and lahme (meat) fatayer are the most common filling for these little beauties, they can also be filled with other ingredients like vegetables, fruit, or even chicken.
These cheesy fatayer are a great snack on their own or they can be served with a side of salad for a light meal. They are a favorite among kids and adults. These little turnovers can also be stored in the fridge for a few days or even frozen to be enjoyed later.
The dough for this recipe is easy to make and can be made in a matter of minutes. A high water to flour ratio helps it stick together and form a nice puffy shape after baking. Adding a little oil to the dough also helps create a beautiful golden crust on the outside of the fatayer.
For the filling, a mix of feta and mozzarella is used. Feta adds a distinct flavor and the mozzarella is added for a cheesy and creamy texture. However, if you’re not a fan of mozzarella or prefer other types of cheeses, queso blanco or akawi are great substitutes for this recipe.
To assemble the fatayer, simply roll out each piece of dough into a circle and place one tablespoon of the chicken mixture in the center. Bring the edges together on both ends and pinch to close. Once all the fatayer are shaped they should be placed in an oiled baking sheet and baked for about 12-14 minutes until they turn golden brown and the dough becomes puffed up. فطاير دجاج