RAMADAN SERIES EPISODE 1: Cheese Fatayer

Ingredients

• 500 g All-Purpose Flour (sifted)
• 250 ml Water (lukewarm)
• 1 tsp Salt
• 150 g Plain Yogurt (full‑fat, at room temperature)
• 2 tbsp Olive Oil (extra‑virgin)
• 200 g Feta Cheese (crumbled)
• 150 g Mozzarella Cheese (shredded)
• 1 Egg (large, beaten)
• 1 tsp Aleppo Pepper (mildly smoky)
• 2 tbsp Fresh Parsley (finely chopped)
• 1 tsp Dried Mint
• 0.5 tsp Black Pepper (ground)
• 0.5 tsp Garlic Powder
• 1 tsp Black Seeds (Nigella) (optional, for garnish)
• 2 tbsp Milk or Cream (for egg wash)

Instructions

1. Prepare the Dough

   In a large mixing bowl combine the flour, salt, yogurt, olive oil, and lukewarm water. Mix until a shaggy dough forms, then knead by hand for about 5‑7 minutes until smooth and elastic.

   Time: PT10M

2. Rest the Dough

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes. This relaxes the gluten and makes the dough easier to stretch.

   Time: PT30M

3. Make the Cheese Filling

   In a separate bowl combine crumbled feta, shredded mozzarella, beaten egg, Aleppo pepper, chopped parsley, dried mint, black pepper, garlic powder, and black seeds. Mix until evenly incorporated.

   Time: PT10M

4. Portion the Dough

   Divide the rested dough into 6 equal balls (about 120 g each). Place the balls on a lightly floured surface and cover with a damp cloth.

   Time: PT10M

5. Shape, Fill, and Seal

   Flatten each ball into a thin oval (about 15 cm long) using a rolling pin or your hands. Place a generous spoonful of cheese filling in the center, fold the dough over to form a bow shape, and pinch the edges firmly to seal.

   Time: PT15M

6. Egg Wash and Bake

   Place the sealed pastries on a parchment‑lined baking sheet. Brush the tops lightly with milk or cream. Bake in a pre‑heated oven at 200 °C (390 °F) for 18‑20 minutes, or until golden brown.

   Time: PT20M

   Temperature: 200°C

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g