Wasfetna

Cheese fatayer

Soft dough boats with a white cheese and parsley filling — the star of lunchboxes and guest trays.

Cheese fatayer
Cooking time
1 hr 56 min
Hands-on time
47 min
Free time
45 min
Difficulty
Easy
Cuisine
Levantine
Calories
490
Contains
Gluten, Dairy, Eggs, Sesame

No one outgrows cheese pie: from school lunchboxes to party trays, it's a guaranteed staple and the first choice for kids. Soft crust and melting cheese — a formula that never fails.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

6people

Amounts follow the number of people

For the dough

For the filling and the top

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has risen.
  • Pastry brush — The edges are egg-washed before the nigella seeds.
  • Baking tray — At 200° until the boats turn golden.

Method

  1. Dissolve the yeast and sugar in warm water and leave it until it foams.

    10 minYou can walk away
    You’ll know it’s ready when

    A clear foam layer forms on the surface within minutes.

    Tip: The water is warm, not hot: high heat kills the yeast.

  2. Mix the flour, powdered milk and salt, then add the oil and yeast mixture and knead.

    12 min
    You’ll know it’s ready when

    A smooth dough that pulls away from the wall of the bowl and does not stick to the hand.

    Tip: Add the water gradually — every flour absorbs a different amount.

  3. Cover the dough and leave it to rise in a warm place.

    45 minYou can walk away
    You’ll know it’s ready when

    It has doubled in size, and a finger poke leaves a mark that doesn't spring back.

    Tip: Away from the draft and well covered.

  4. Remove the saltiness from the cheese by soaking it in water if necessary, drain it well, and mix it with the parsley.

    10 min
    You’ll know it’s ready when

    The cheese is completely drained and no water collects at the bottom of the bowl.

    Tip: Wet cheese splits the pie open in the oven — draining is not optional.

  5. Divide the dough into equal balls and let them rest for ten minutes.

    10 min
    You’ll know it’s ready when

    The balls have rested, roll out easily and don't spring back.

    Tip: Without rest, the dough resists rolling and shrinks.

  6. Roll out each ball into a circle, place the filling in the center, and pinch the ends together to form an open boat.

    15 min
    You’ll know it’s ready when

    The ends are tightly pinched and do not open when lifted.

  7. Brush the edges with egg and sprinkle with nigella seeds, then bake at 200°.

    14 minYou can walk away
    You’ll know it’s ready when

    The edges are golden and the cheese has melted and browned slightly on top.

    Tip: Place it on the bottom shelf first to cook the bottom, then move it up to brown.

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