Fatayer Jibneh
Levantine-style triangular pies filled with a blend of salty and mild cheeses, typically feta and mozzarella or akkawi, garnished with nigella seeds.
80 min
Medium
Árabe (Levante)
6 servings
The story behind
Cheese Fatayer is a staple on breakfast tables or as part of a mezze platter in the Middle East. Unlike the spinach versions, these are known for their creamy, salty filling that melts perfectly inside the soft, baked dough. The nigella seeds sprinkled on top not only provide a beautiful visual contrast but also add a slight herbal, aromatic flavor that is highly characteristic of this recipe.
Instructions
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1Prepare the basic soft bread dough and let it rest until it doubles in size.
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2Mix the cheeses in a bowl; you may add a touch of chopped parsley if desired.
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3Roll the dough into circles, place a portion of the cheese mixture in the center, and fold to form a triangle.
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4Brush with beaten egg and sprinkle the nigella seeds on top.
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5Bake at 200°C for 15 to 20 minutes or until golden brown.
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