In some Arabic dialects there is a word used for all the mini savory pies ..they are called fatayir. Today we introduce you to the the cheese fatayir. These green stuffed boats are always the first to fly of the dinner table. The recipe yields a large amount of fatayir but don’t let that fool you, they WILL disappear!
These fatayir may look a little daunting to make at first but once you check out the recipe you will see how very simple the whole process is. The filling is three simple ingredients and our Basic Dough Recipe {عجين} is fool proof and leaves you with a soft savoury delight.
When it comes to the size of your cheese boat we encourage you to make it to your liking with as much or as little filling as you like. Start off by dividing your dough to equal parts and go from there. Once the fatayir are ready for the oven pinch them together one more time. We find this helps keep them closed once the cheesy stuffing starts to bubble (not that they taste any less amazing if they open up). finish them off with an egg wash to make them glossy or leave them bare like we did!
- On lightly floured surface roll out dough piece length wise; about 1⁄8 inch thick.
- Add cheese in center of dough; starting on one end, pinch dough together about a third of the way toward the center. repeat process on opposite end, keeping cheese in the center exposed.
- Repeat with remaining dough and cheese. Set cheese boast on lightly greased baking tray; cover and let rest until slightly puffed (about 5 min) before baking.
Cheese Boats { فطائر الجبن}
Ingredients
- 500 g akawee cheese cubed
- 1 bunch parsley
- 1 egg
- 1½ Basic Dough Recipe
- 1 beaten egg- for egg wash optional
Instructions
- Divide prepared dough into equal parts and round each piece. Cover the dough loosely set aside for 15 minutes.
- preheat oven to 500 F.
- Drop cheese into blender along with parsley and egg.
- Pulse blender until cheese is shredded and ingredients are incorporated.
- On lightly floured surface roll out dough piece length wise; about 1⁄8 inch thick.
- Add cheese in center of dough; starting on one end, pinch dough together about a third of the way toward the center. repeat process on opposite end, keeping cheese in the center exposed.
- Repeat with remaining dough and cheese. Set cheese boat on lightly greased baking tray; cover and let rest until slightly puffed (about 5 min).
- For glossy golden finish brush boats with egg wash (optional).
- Bake until the dough is lightly golden brown.