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Cheese Fatayer | A Middle Eastern Cheese Turnover

A cheese turnover with feta, ricotta, a handful of fresh herbs and scallions.  This easy recipe uses the food processor and store-bought flaky biscuit dough to make a delicious Middle Eastern Fatayer.

A cheese fatayer on a baking sheet.

“There is communion of more than our bodies when bread is broken and wine drunk.”

– M.F.K. Fisher
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After diving into the enchanted land of fatayers, a middle eastern turnover situation, I became smitten with this regional cuisine that includes flatbreads, olives, goat cheese, yogurt, sumac and lemons.

It is my hope that this simple cheese fatayer recipe, made easy due to some creative shortcuts, will entice you to dive in as well.

I have made this easy with the use of the food processor and pre-made store-bought flaky biscuit dough. You could also use store-bought pizza dough like I did with the Beef Fatayer recipe.

Check out the article on Spinach Fatayer for a list of optional sauces that would be great with Cheese Fatayer.

How to make cheese fatayer step-by-step.

Filling ingredients in a food processor.
Add ingredients to food processor.
Fatayer filling in a food processor.
Pulse until well blended.
Fatayer filling on a spoon.
Scoop out equal portions.
A scoop of filling on dough.
Scoop onto rolled out biscuit rounds.
Dough filled with vegetables and cheese.
Fold two sides together 1/3 of the way.
A folded fatayer.
Fold the remaining two sides. Place on a baking sheet, brush with egg wash and sprinkle with sesame seeds or nigella seeds.
A cheese fatayer on a plate.
Bake at 350F until cooked through and golden brown.

More Middle Eastern Recipes

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Bon Appetit!

Dough filled with vegetables and cheese.

Cheese Fatayer | A Middle Eastern Cheese Turnover

Yield: 8 turnovers
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

A cheese turnover with feta, ricotta, a handful of fresh herbs and scallions.  This easy recipe uses the food processor and store-bought flaky biscuit dough to make a delicious Middle Eastern Fatayer.

Ingredients

  • 1 cup feta cheese
  • 1 cup ricotta
  • 3 scallions, roughly chopped
  • 1/2 cup Italian parsley
  • 1/2 cup cilantro
  • 3 eggs, divided
  • 3 Tbs water
  • 1 container of flaky biscuit dough from the refrigerator section
  • flour for dusting
  • sesame seeds or nigella seeds

Instructions

  1. Preheat oven to 350F.
  2. In a food processor add cheese, herbs, scallions, 1 egg and process until smooth.
  3. On a lightly floured surface roll out biscuit dough to approximately 6 inches.
  4. Spoon 1/8th of the mixture onto each dough round.
  5. In a small bowl add 2 eggs and water and mix with a fork to combine.
  6. Brush the edges of the dough with egg wash and pinch two sides together as seen below.  Take the middle of the third side and pinch together at the junction of the first two sides.  Pinch all sides together.
  7. Brush the tops with remaining egg wash and sprinkle with sesame or nigella seeds.
  8. Bake for approximately 25 minutes or until golden brown on the outside and hot and cooked through on the inside.

Notes

  • Alternatively you can fold the dough over in half and make half moon shapes, pinch with the tines of a fork.
  • This recipe easily doubles.
  • You may use the smaller buttermilk biscuit dough and make smaller, appetizer-size turnovers.
Nutrition Information:
Yield: 8 Serving Size: 1 turnover
Amount Per Serving: Calories: 218Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 96mgSodium: 302mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 11g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Laura

Thursday 27th of December 2018

I love cheese so this is right up my alley. This looks super easy so I may actually make these on busy weeknights. Can't wait to try this, the flavor profile sounds amazing. Thanks for this recipe!

Tina

Thursday 27th of December 2018

I always have room for cheese and potatoes. Have fun making this Laura, I did!

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