Lebanese Cheese Fatayer

• Produce

  • 2 tbsp Parsley, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 dash Nutmeg
  • 1 8 oz. package Pizza dough
  • 1 Sumac/zatar

• Nuts & Seeds

  • 1 tsp Nigella seeds

• Dairy

  • 1 cup Feta
  • 1/4 cup Mozzarella
  • 5 oz Yogurt, Plain

Found on ethnicspoon.com

Description

Ingredients

• 1 8 oz. package of pizza dough
• 1 cup of crumbled feta
• 5 oz. plain yogurt
• ¼ cup shredded mozzarella
• 2 Tbs. chopped fresh parsley finely chopped
• a dash of nutmeg
• 1 tsp. nigella seeds
• 1 egg + 1 Tbs. water for the egg wash
• Sumac/zatar for sprinkling

Directions

• Defrost the pizza dough.
• Preheat your oven to 375F. Line a baking sheet with parchment paper.
• In a bowl combine the feta, yogurt, mozzarella, parsley and nutmeg. Crush with a spoon to break down the chunks of feta. You almost want the mixture to look like a very thick lumpy paste.
• On a floured surface knead the dough until it is elastic. Roll into a log and cut into ten pieces. Roll each ball and set aside covered.
• Roll out each ball into an oval shape and place about 2 tablespoons of filling down the center of the dough.
• Fold over the top left of the dough over the filling and press down. Fold over the opposite side over the folded sided and pinch. Repeat the process at the bottom of the pastry. Brush with egg wash and place on parchment paper on cookie sheet. Sprinkle with nigella seeds. Repeat process until all fatayers have been made.
• Bake at 350F for 15-20 minutes or until golden brown.