Some of my favorite recipes were never found in cookbooks, they came from a quick chat at the school pick-up line or a DM from a mom I barely know but now call a friend. That’s how this Cheese Fatayer with Aleppo Mint landed in my kitchen.
One busy afternoon, I was scrolling through dinner ideas and venting online about my kids refusing to eat anything green. Another mom replied with a photo of golden, boat-shaped pastries—cheesy, aromatic, and speckled with herbs. “They even ate the parsley,” she said.
That’s all I needed to hear.
So, I gave it a try. I’d never made Middle Eastern dough from scratch before, but I wasn’t about to back down. I love playing in the kitchen, especially with recipes that bring people together. And this one? Total game-changer. The combination of mozzarella and feta gives it that gooey-salty blend we crave, but it’s the Aleppo pepper and mint that make each bite pop in a way that’s warm, not spicy, just enough to feel special.
My husband polished off three before I even finished baking the rest. The kids? They argued over the last one. Now, I bake double batches, freeze a few, and serve them with soup or salad or just solo with tea when I need a moment to myself.
Short Description
Cheese Fatayer with Aleppo Mint is a boat-shaped savory pastry filled with a melty cheese blend, parsley, mint, and a hint of warm Aleppo pepper. A cozy, flavorful, and family-approved bake.
Key Ingredients
For the 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
For the 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
- Stand mixer (optional) or wooden spoon
- Rolling pin
- Parchment-lined baking sheet
- Pastry brush
- Measuring cups and spoons
- Clean towel or plastic wrap
Cooking Instructions
Step 1: Prepare the Dough
In a large bowl, combine flour, salt, instant yeast, sugar, yogurt, olive oil, and lukewarm water. Stir with a wooden spoon or use a dough hook to form a rough dough.
Knead for 2–3 minutes until soft and elastic. If it sticks to your hands or bowl, add extra flour 1 tablespoon at a time.
Step 2: Let It Rise
Transfer dough to a lightly oiled bowl. Cover with a towel or plastic wrap and let it rest in a warm place for 1 hour, or until doubled in size.
Step 3: Make the Cheese Filling
In another bowl, mix together mozzarella, feta, parsley, egg, onion powder, mint, Aleppo pepper, black pepper, garlic powder, and nigella seeds. Set aside.
Step 4: Shape the Fatayer
Preheat your oven to 475°F. Punch down the risen dough and divide it into 12 equal balls. On a floured surface, roll each ball into an oval about 5 inches long.
Step 5: Fill and Seal
Spoon a heaping tablespoon of cheese filling down the center of each oval. Fold the sides over, pinching the top and bottom ends together to form a boat shape.
Step 6: Bake
Place on a parchment-lined baking sheet. Brush the dough edges with milk or cream. Bake at 475°F for 10–12 minutes, or until edges are golden brown and slightly crisp.
Step 7: Cool Slightly
Let cool for a few minutes before serving warm. The cheese inside will be hot, gooey, and irresistible.
Why You’ll Love This Recipe
Comforting Flavor Combo: The mozzarella and feta combo melts beautifully, while the dried mint and Aleppo pepper give it a warm, unexpected twist.
Easy Weeknight Dinner: You can prep everything ahead, and it bakes in just 10–12 minutes.
Kid & Adult Approved: Even picky eaters won’t resist the golden crust and cheesy center.
Freezer-Friendly: Make a big batch and freeze before baking—just thaw and bake when needed.
Customizable: You can change up the filling to match what’s in your fridge.
Mistakes to Avoid & Solutions
Dough Too Sticky? Add flour gradually, 1 tablespoon at a time. Don’t overdo it or the dough gets tough.
Overfilling the Pastries: It’s tempting, but too much cheese will ooze out. Use about 1 tablespoon per piece.
Edges Not Sealing? Pinch firmly at the ends or dampen the dough slightly with water before sealing.
Underbaking: Make sure the bottoms are lightly golden—if they’re pale, they need a couple more minutes.
Crust Too Dry? Brushing with cream or milk helps the edges brown without drying out.
Serving and Pairing Suggestions
Serve With: Tomato soup, cucumber-yogurt salad, or a lemony lentil soup.
Pair With Drinks: Mint tea, iced lemon water, or a light sparkling soda.
Serving Style: Great for sharing platter-style at brunch, or plated individually with side salad for dinner.
Snack Version: Make mini ones for lunchboxes or party trays!
Storage and Reheating Tips
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze unbaked fatayer on a tray, then store in zip-top bags up to 2 months.
Reheat in Oven: Bake at 375°F for 8–10 minutes until warm and crisp again.
Microwave (Quickest): 30–40 seconds for a single fatayer, but crust may soften slightly.
FAQs
1. Can I use pre-made dough?
Yes, pizza dough works in a pinch, but homemade has more flavor and a softer bite.
2. What can I use instead of Aleppo pepper?
A mild chili flake or sweet paprika with a dash of cayenne is a decent swap.
3. Is there a vegan version?
Try vegan cheese alternatives and a flaxseed egg (1 tbsp flaxseed + 2.5 tbsp water).
4. Can I make these smaller for appetizers?
Absolutely! Just divide the dough into 18–20 pieces and adjust baking time to 8 minutes.
5. How do I keep the bottoms from getting soggy?
Use parchment paper and bake on the lower-middle rack. Let them cool on a wire rack so steam doesn’t trap underneath.
Tips & Tricks
Let the dough rest between rolling for easier shaping.
Mix your cheeses before adding herbs so they combine evenly.
If baking in batches, keep shaped fatayer covered with a towel to prevent drying.
Sprinkle extra nigella seeds on the crust for added crunch and aroma.
Use room-temperature cheese to prevent excessive moisture in the filling.
Recipe Variations
Spinach & Cheese Fatayer
Replace 1 cup mozzarella with 1 cup cooked, drained chopped spinach. Add a pinch of nutmeg for warmth. Everything else stays the same!
Zaatar & Labneh Version
Skip the cheese and fill with 1 tablespoon labneh mixed with zaatar and olive oil. Great for brunch or lighter bites.
Spicy Turkish-Inspired Fatayer
Swap mozzarella for kasseri or kashkaval cheese. Add finely diced green chili to the filling and top with sesame seeds.
Sweet Cheese Dessert Fatayer
Use ricotta and a little sugar in the filling, omit herbs and spices, and sprinkle with powdered sugar after baking.
Final Thoughts
Making Cheese Fatayer with Aleppo Mint has become a little tradition in our home, one I didn’t expect would bring so much joy. It’s the kind of recipe that fills the house with the smell of warm bread and toasty cheese, a smell that instantly draws everyone into the kitchen.
I’ve caught my husband sneaking one before dinner, and my daughter loves helping shape the dough boats—her tiny fingers working carefully along the edges. Whether you’re cooking for four or feeding a crowd, I hope this recipe brings a little extra warmth to your table too.
Flavorful Cheese Fatayer Aleppo Mint
Ingredients
For the 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
For the 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
- Mix flour, salt, yeast, sugar, yogurt, olive oil, and lukewarm water in a bowl. Knead for 2–3 minutes until smooth. Add flour 1 tbsp at a time if sticky.
- Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
- Combine mozzarella, feta, parsley, egg, and all seasonings in a bowl. Mix well and set aside.
- Preheat oven to 475°F. Punch down dough and divide into 12 balls. Roll each into a 5-inch oval.
- Add 1 tbsp filling to each oval. Fold sides over and pinch ends to form a boat shape.
- Place on a parchment-lined tray, brush edges with milk or cream. Bake for 10–12 minutes until golden.
- Let cool a few minutes before serving. Enjoy warm with melty cheese inside.
