Fatayer bi Jibneh wa Salata (Cheese Fatayer with Tomato Salad)
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Ingredients
- 350 g plain flour
- 1 tsp fast action dried yeast
- 250 g feta cheese, crumbled
- 4 tomatoes, diced
- 10 g fresh mint, chopped
- 4 tbsp olive oil
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 608 kcal
- Protein
- 18.4 g
- Carbohydrate
- 71.6 g
- of which sugars
- 6.6 g
- Fat
- 28.2 g
- of which saturates
- 11.4 g
- Fibre
- 4.3 g
- Salt
- 1.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the flour and yeast with a pinch of salt, 2 tablespoons of the oil and 200ml warm water to form a soft dough, then knead for 5 minutes and leave to rise, covered, for 30 minutes.
- 2
Heat the oven to 220C (200C fan, gas 7). Divide the dough into 8 pieces and roll each into a thin round.
- 3
Spoon the crumbled feta onto one half of each round, fold over and pinch the edges to seal.
- 4
Place on baking trays and bake for 12-15 minutes until golden.
- 5
Toss the diced tomatoes with the mint, lemon juice and remaining oil, and season.
- 6
Serve the warm fatayer with the tomato and herb salad.
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