A few springs ago I spent a weekend at a community event in the countryside outside Beirut, helping a local cooking club prepare dishes for visitors. One afternoon, Fatima, a retired chef I met there, unfolded plates of warm, boat‑shaped pastries filled with bubbling cheese sprinkled with nigella seeds and fragrant Aleppo mint.
She offered one to my niece, who giggled and said she’d take four. That simple moment—cheese running soft, pastry crisp, mint and spice dancing on her tongue—stayed with me.
Back home a month later, I found myself craving that memory while at the local market, reaching for Aleppo pepper and fresh parsley from a small spice seller’s booth. I remembered Fatima shaping dough under olive trees and the laughter floating across the courtyard.
I set out to recreate it, mixing soft dough with yogurt and olive oil, stuffing it with cheese spiced just so, folding each fatayer like little boats of flavor. When I bit into the first one—warm, salty, with a hint of cooling mint, it felt like touching that day again.
These Cheese Fatayer Aleppo Mint are simple, honest bites of comfort with a hint of spice and herb brightness. They’re great to make for potlucks, afternoon tea or as a snack after gardening by the rosemary bush. Let’s dive in.
Short Description
Cheese Fatayer Aleppo Mint are Middle Eastern savory pastries: soft dough boats filled with mozzarella, feta, Aleppo pepper, mint and nigella seeds, baked until golden.
Key Ingredients
Cheese Filling
- 3 cups shredded mozzarella cheese
- 1 cup crumbled feta cheese
- 1 tbsp finely chopped fresh parsley
- 1 large egg, beaten
- ½ tsp onion powder
- 1 tsp dried mint
- 1 tsp Aleppo pepper
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp nigella seeds
Dough
- 2⅔ cups all-purpose flour (plus more if sticky)
- ½ tbsp kosher salt
- ½ tbsp instant yeast
- 1 cup lukewarm water
- ½ tbsp granulated sugar
- 2 tbsp olive oil
- 2 tbsp plain yogurt
For Assembly
-
Milk or heavy cream, for brushing
Tools Needed
- Large mixing bowl
- Dough hook or wooden spoon
- Rolling pin
- Parchment-lined baking sheet
- Pastry brush
- Sharp knife
Cooking Instructions
Step 1: Make the Dough
Combine flour, salt, yeast, lukewarm water, sugar, olive oil, and yogurt in a mixing bowl. Mix and knead (by hand or machine) about 2–3 minutes until the dough is soft and elastic. Add flour a tablespoon at a time if too sticky.
Step 2: First Rise
Lightly oil a bowl and place the dough inside. Cover and let it proof in a warm spot for about 1 hour, until doubled in size.
Step 3: Prepare the Filling
While dough rises, mix mozzarella, feta, parsley, beaten egg, onion powder, mint, Aleppo pepper, black pepper, garlic powder, and nigella seeds. Stir well and set aside.
Step 4: Shape Fatayer
Preheat oven to 475°F. Punch down the dough and divide into 12 equal balls. On a lightly floured surface, roll each ball into an oval about 5 inches long.
Spoon a generous amount of cheese filling into the center of each oval. Fold up the sides and pinch top and bottom to form a boat shape. Place on prepared baking sheet.
Step 5: Brush and Bake
Brush the edges of each fatayer with milk or heavy cream. Bake in the hot oven for 10–12 minutes, until edges are golden brown and the cheese interior is soft.
Step 6: Cool and Serve
Remove from oven and let rest a few minutes before serving warm.
Why You’ll Love This Recipe
Savory melody: Creamy cheeses, bright mint, and smoky Aleppo pepper in every bite.
Fast enjoyability: One hour rise time and 12-minute bake—easy to fit into a busy day.
Elegant and rustic: Gorgeous pastry boats perfect for small gatherings.
Custom-friendly: Can tweak spices, cheeses or herbs to suit taste.
Budget-friendly indulgence: Minimum ingredients, maximum flavor.
Mistakes to Avoid & Solutions
Sticky dough: Add extra flour in small increments until dough is manageable.
Split edges: Don’t overfill, leave a small border so sealing works properly.
Underbaked edges: Only brush the pastry edges, not the filling, to avoid browning too fast.
Cool filling: Use cold cheese mix to prevent dough from becoming soggy.
Serving and Pairing Suggestions
Serve warm on a platter alongside olives, grape leaves, or tea.
A simple cucumber‑mint yogurt dip complements the mint in the filling.
Great at brunch, potlucks, or as an appetizer to Middle Eastern meals.
Buffet-style works well, guests can pick and nibble at leisure.
Storage and Reheating Tips
Store cooled fatayer in an airtight container in the fridge for up to 2 days.
Reheat in a 350°F oven for 5–7 minutes to restore crispness.
Freezing: Bake, cool completely, then wrap individually and freeze up to 1 month. Reheat from frozen at 375°F for 8–10 minutes.
FAQs
1. Can I use only feta or only mozzarella?
Yes, using both gives best texture, but one cheese alone still works fine.
2. What if I don’t have Aleppo pepper?
Substitute with mild paprika or red chili flakes for a similar heat and color.
3. Can I use fresh mint instead of dried?
Yes, use about a tablespoon finely chopped fresh mint in place of dried.
4. Can dough be made ahead?
Yes, prepare dough and refrigerate overnight. Let it come to room temperature before shaping.
5. Is it possible to bake at lower temperature?
Bake at 450°F if your oven runs hot, adjusting time slightly until golden.
Tips & Tricks
Use high-quality cheese for flavor without excess salt.
Chill filling before assembly to help dough handle cleanly.
Lightly dust rolling surface, not too much flour, or edges won’t seal.
Brush milk only on exposed dough edges.
Serve fatayer fresh, flavors are best warm.
Recipe Variations
Spinach‑Cheese Fatayer
Replace parsley and Aleppo pepper with sautéed spinach and a pinch of nutmeg. Use same ratio of cheese and follow all steps identically.
Zaatar‑Cheese Fatayer
Mix zaatar herb blend into dough or sprinkle on top before baking. Omit Aleppo pepper and mint.
Spicy Beef Fatayer
Swap cheese filling for spiced ground beef (cooked with onion, cumin, and Aleppo). Fold and bake similarly.
Final Thoughts
I often made these pastries during our Sunday brunches when hosting friends after cleaning the local park with our cooking club. It felt right to pair a small act of community service with something nourishing and joyful.
These Cheese Fatayer Aleppo Mint bring warmth, familiar sharing, and memories of dusty roads, fresh herbs, and laughter passing over a picnic blanket. From my heart—and from Fatima’s kitchen under the olive trees—they carry stories in every golden edge and cheesy bite. May they bring connection and flavor to your table too.
Cheese Fatayer Aleppo Mint
Print ThisIngredients
- Cheese Filling
- 3 cups shredded mozzarella cheese
- 1 cup crumbled feta cheese
- 1 tbsp finely chopped fresh parsley
- 1 large egg, beaten
- ½ tsp onion powder
- 1 tsp dried mint
- 1 tsp Aleppo pepper
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tsp nigella seeds
- Dough
- 2⅔ cups all-purpose flour (plus more if sticky)
- ½ tbsp kosher salt
- ½ tbsp instant yeast
- 1 cup lukewarm water
- ½ tbsp granulated sugar
- 2 tbsp olive oil
- 2 tbsp plain yogurt
- For Assembly
- Milk or heavy cream, for brushing
Instructions
Step 1: Make Dough
Mix flour, salt, yeast, lukewarm water, sugar, oil, and yogurt in a bowl. Knead 2–3 minutes until soft and elastic. Add more flour if sticky.
Step 2: Let Dough Rise
Place in a greased bowl, cover, and let rise 1 hour until doubled.
Step 3: Make Cheese Filling
Mix mozzarella, feta, parsley, egg, spices, and seeds. Set aside.
Step 4: Shape Fatayer
Preheat oven to 475°F. Divide dough into 12 balls. Roll into 5-inch ovals. Add filling to center, fold sides, and pinch ends to shape like boats. Place on baking sheet.
Step 5: Brush & Bake
Brush edges with milk or cream. Bake 10–12 minutes until golden and melty.
Step 6: Serve
Cool slightly, then serve warm.
