Levantine cuisine · Dough, Pasta & Rice

Fatayer bi Jibneh

Triangular dough parcels filled with white cheese, parsley and black seed, baked golden in the oven.

Ingredients · for 6 servings

• 500 g flour
• 1 packet dry yeast (7 g)
• 1 tsp sugar
• 1 tsp salt
• 280 ml lukewarm water
• 6 tbsp olive oil
• 400 g white cheese
• 1/2 bunch flat-leaf parsley
• 1 tsp black seed (nigella)
• 1 egg
• Pepper

Instructions

1. Mix the flour, dry yeast, sugar and salt, knead with the lukewarm water and 3 tbsp olive oil for 8 min. into a soft dough and let rise covered for 1 hr. until doubled.
2. Crumble the white cheese, drain it in a sieve for 15 min. and then combine with the finely chopped parsley, black seed and pepper — if the cheese is very salty, soak it in water for 10 min. first.
3. Divide the dough into 18 equal balls and roll each into a circle about 10 cm across; do not flour the edges so they will hold later.
4. Place 1 heaped tbsp of filling in the center of each and pull the circle up to the middle on three sides; press the seams firmly together to form a closed triangle.
5. Place the fatayer on a baking sheet lined with parchment, brush with the beaten egg and bake in the oven preheated to 200 °C for 18–20 min. until evenly golden brown.
6. Brush with the remaining olive oil, let cool on a rack for 5 min. and serve lukewarm as part of a mezze spread or for breakfast.