Cheese Fatayer

Several months ago I was on the hunt for Aleppo pepper and nigella seeds so that I could make these fatayers that I found at Hajar's blog Moribyan. They didn't have either in several stores that I went. After finding Aleppo pepper in a grocery store not too far away, I was finally able to find the nigella seeds at a Middle Eastern market. Nigella seeds look like black sesame seeds. Aleppo pepper looks similar to crushed red pepper, but it's not spicy. 

The instructions are to make 12 delicious fatayers, but you can make them bigger or smaller if you'd like. 

Cheese Fatayer

Dough

2 2/3 c. all-purpose flour, additional as needed
1/2 T. salt
1/2 T. instant yeast
1 c. lukewarm water
1/2 T. sugar
2 T. olive oil
2 T. plain yogurt
Milk or heavy cream (or beaten egg white), for brushing

Cheese Filling

3 c. shredded mozzarella cheese
1 c. crumbled feta cheese
1 T. parsley, finely chopped
1 large egg, beaten
1/2 t. onion powder
1 t. dried mint
1 t. Aleppo pepper
1/2 t. black pepper
1/2 t. garlic powder
1 t. nigella seeds

Add the flour, salt, yeast, water, sugar, olive oil, and plain yogurt to a large mixing bowl. Mix using a hook attachment on a stand mixer or knead it by hand. Knead together for 2 to 3 minutes until the dough is soft and elastic. It should be a bit sticky but not difficult to handle. If it is too sticky, add a tablespoon of flour at a time until not sticky.

Transfer the dough to a greased bowl. Cover it and let it rest in a warm place for an hour or until double in size.

While the dough rests, prepare the cheese filling. Combine mozzarella cheese, feta cheese, parsley, egg, onion powder, mint, Aleppo pepper, black pepper, garlic powder, and nigella seeds in a bowl. Set aside until assembly.

After an hour, preheat oven to 475°. Punch down the dough and divide it into 12 equal portions, pinching each piece into a tight ball. Stretch each piece out longways and then shape it into an oval/football shape.

Add a generous amount of cheese filling to the center and fold over the left and right sides while pinching the top and bottom to create a shape that looks like a boat.

Transfer to a baking sheet lined with parchment paper. Brush the edges with milk, heavy cream, or egg white. Repeat with the rest.

Bake in the oven for 10 to 12 minutes until golden brown on the edges.