Cheese Fatayer: A Home-Style Recipe
Mazza · Makes 18 pastries · Published October 22, 2026
Open-faced cheese fatayer combines soft dough with a salty, creamy filling. Drain the cheese well and leave a border to keep it off the baking sheet.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 3 cups flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 3 tbsp olive oil
- 200 g feta
- 150 g drained ricotta
- 2 tbsp chopped parsley
- 1 beaten egg for glaze
Method
- Mix flour, yeast, sugar and salt with water and oil. Knead 8 minutes, cover and rise until doubled.
- Crumble feta and mix with ricotta and parsley. Heat oven to 400°F and line two trays.
- Divide dough into 18 pieces, roll into ovals and add a spoonful of filling. Fold sides inward and pinch the ends into boat shapes.
- Brush exposed dough with egg. Bake 15–20 minutes until golden and hot through. Refrigerate uneaten dairy pastries within 2 hours.
A better result
Do not add salt until tasting the feta. Keep boats small enough that the centers bake at the same pace as the rims.
Serve it together
Add cheese pastries to a dairy mazza table with salads. Order a prepared dozen to avoid shaping a batch on a busy day.
Prefer it ready to serve?
Explore the matching item below or start an order request. Call 646•462•8646 to confirm quantities, availability and timing. U.S. UPS shipping is $15; worldwide shipping is quoted by phone. Ask which dishes can travel to your destination.