Lebanese Cheese Fatayer Recipe

Posted on
 Lebanese cheese fatayers are savory pastries found throughout the Middle East Lebanese Cheese Fatayer Recipe

Lebanese cheese fatayers are savory pastries found throughout the Middle East. Fatayers can also be filled with meat (lamb is traditional.) Fatayers are found throughout the Arab world in pastry shops and market stalls. They can be triangular in shape or cigar-shaped (like the recipe below.) Lebanese cheese fatayers are similar to the Turkish pogacas or the Latin American empanada, or the Eastern European Burek.

Course Appetizer
Cuisine Middle Eastern
Keyword baking, bread, calzone, cheese, dough, feta, filling, Lebanon, mezze
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Calories 220 kcal


16 oz pizza dough frozen, then thawed
1 cup feta crumbled
5 oz yogurt plain
1/4 cup mozzarella shredded
2 Tbs parsley fresh, chopped fine
1 dash nutmeg
1 tsp nigella seeds
1 egg beaten with 1 Tbsp water for egg wash
1 tsp zatar sprinkled on finished fatayer


1. Defrost the pizza dough.
2. Preheat your panggangan to 375’F. Line a baking sheet with parchment paper.
3. In a bowl combine the feta, yogurt, mozzarella, parsley and nutmeg. Crush with a spoon to break down the chunks of feta. You almost want the mixture to look like a very thick lumpy paste.
4. On a floured surface knead the dough until it is elastic. Roll into a log and cut into ten pieces. Roll each ball and set aside covered.
5. Roll out each ball into an oval shape and place about 2 tablespoons of filling down the center of the dough.
6. Fold over the top left of the dough over the filling and press down. Fold over the opposite side over the folded sided and pinch. Repeat the process at the bottom of the pastry. Brush with egg wash and place on parchment paper on cookie sheet. Sprinkle with nigella seeds. Repeat process until all fatayers have been made.
7. Bake at 350’F for 15-20 minutes or until golden brown.

Nutrition Facts
Lebanese Cheese Fatayer Recipe

Amount Per Serving

Calories 220 …… Calories from Fat 63
——– % Daily Value* ——–
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 42mg 14%
Sodium 657mg 27%
Potassium 51mg 1%
Total Carbohydrates 28g 9%
Sugars 5g
Protein 9g 18%
Vitamin A 4.6%
Vitamin C 1.5%
Calcium 13.8%
Iron 10.2%

* Percent Daily Values are based on a 2000 calorie diet.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *