Cheese Fatayer Aleppo Mint (Print Version)
Golden pastries with mozzarella, feta, parsley, and Aleppo mint in a tender olive oil dough.
# Ingredients:
→ Cheese Filling
01 -
3 cups shredded mozzarella cheese
02 -
1 cup crumbled feta cheese
03 -
1 tablespoon finely chopped fresh parsley
04 -
1 large egg, beaten
05 -
1/2 teaspoon onion powder
06 -
1 teaspoon dried mint
07 -
1 teaspoon Aleppo pepper
08 -
1/2 teaspoon ground black pepper
09 -
1/2 teaspoon garlic powder
10 -
1 teaspoon nigella seeds
→ Dough
11 -
2 2/3 cups all-purpose flour, more as needed
12 -
1/2 tablespoon kosher salt
13 -
1/2 tablespoon instant yeast
14 -
1 cup lukewarm water
15 -
1/2 tablespoon granulated sugar
16 -
2 tablespoons olive oil
17 -
2 tablespoons plain yogurt
→ For Assembly
18 -
Milk or heavy cream, for brushing
# Steps:
01 -
Combine all-purpose flour, salt, instant yeast, lukewarm water, sugar, olive oil, and plain yogurt in a large mixing bowl. Mix using a dough hook, wooden spoon, or spatula. Knead by hand or machine for 2 to 3 minutes until a soft, elastic dough forms. If the dough is too sticky, incorporate additional flour by the tablespoon as needed.
02 -
Transfer dough to a lightly oiled bowl. Cover and let it proof in a warm area for about 1 hour or until doubled in volume.
03 -
In a separate bowl, mix mozzarella, feta, chopped parsley, beaten egg, onion powder, dried mint, Aleppo pepper, black pepper, garlic powder, and nigella seeds. Set aside until required for filling.
04 -
Preheat oven to 475°F. Punch down the risen dough and divide it into 12 equal portions. Shape each into a ball, then roll each piece into an oval approximately 5 inches long. Spoon a generous amount of cheese filling into the center. Fold the sides over the filling, pinching the top and bottom to create a boat shape. Arrange on a parchment-lined baking sheet.
05 -
Brush the edges of each shaped fatayer with milk or heavy cream. Bake in a preheated 475°F oven for 10 to 12 minutes until the edges are golden brown.
06 -
Remove from the oven and allow to cool for a few minutes before serving warm.
# Notes:
01 -
Aleppo pepper may be substituted with mild chili flakes if unavailable.
02 -
For crispier edges, ensure the dough is rolled thin and avoid overloading with filling.