Been a while since I baked a savoury, so it’s ‘Yay Day’ for all the savoury fans as I finally got around to baking Cheese Fatayer today. Fatayer is a popular Middle Eastern savoury that has various fillings such as spinach, meat or simply cheese. Though you can shape the dough whichever way you want, Cheese Fatayer typically consists of a boat-shape. The tutorial I watched made it look so easy to do that I had even decided to portray the look of the famous gondola’s you see everywhere in Venice (holiday still fresh in my mind!). But it was a different story, when it came to doing it myself, and as I clearly need a lot more practice, you’ll just have to settle for this flower until I get better at it 😀 …
Recipe as follows:
Ingredients for the dough:
All Purpose Flour: 2 and 1/2 cups
Instant Yeast: 1 and 1/2 tsp
Sugar: 1 tbsp
Whole milk (lukewarm): 1 cup
Olive Oil: 1/3 cup
Method for the dough: In a bowl, add all the dry ingredients and add the milk and olive oil. Knead until it forms a smooth dough. You can add a little more flour if it gets too sticky. Cover the dough and let it rest for approximately 10 minutes. Divide the dough into equal small sizes, and roll out into an oval shape.
Add the cheese filling in the centre and wrap it around the sides and ends.
Bake in your pre-heated at 180 degrees Celsius for approximately 10 – 15 minutes or until it turns golden brown in colour.
Optional: I always like to brush the bread with garlic butter as soon as it comes out of the oven as it adds a nice shine and flavour. But it’s just a personal preference so you can skip this step if you wish to.
Ingredients for the filling:
Feta cheese: 225 grams
Parsley (chopped): 1/2 cup
Mint Leaves (chopped): 1/4 cup
Nigella Seeds (kolongi): 1 tbsp
Method for the filling:
Cut the feta cheese into small cubes and soak in cold water for approximately 10 minutes. Drain the water, and add the feta cheese to a bowl.
Add the chopped parsley leaves, mint leaves, nigella seeds, and egg.