Fatayer, a triangular savory pastry, is typically stuffed with spinach or wild greens. In this sweet and sour version, tart labneh takes its place, while honey and seasonal fruit add a touch of sweetness.
- For the dough:
- 2½ cups (350 grams) all-purpose flour
- 1 cup (240 ml) lukewarm milk or yogurt
- ½ tablespoon (5 grams) active dry yeast, or 1½ tablespoons (13 grams) instant yeast
- 1 tablespoon (12 grams) sugar
- 1 teaspoon (6 grams) salt
- ⅓ cup (80 ml) olive oil + a little more to open the dough
- ⅓ cup fresh hyssop leaves (or oregano, thyme, basil or chives)
- ¼ cup white sesame seeds
- For the filling:
- 15 labneh cheese balls
- 8 tablespoons honey
- 3-4 tablespoons nigella seeds
- Juicy seasonal fruit cut into 15 2×2-cm cubes (such as nectarine / grape / tangerine / orange, etc.)
- For baking:
- ¼ cup milk
- ¼ cup olive oil
- Prepare the dough: Place all the ingredients in the bowl of a stand mixer fitted with the dough hook and mix on a medium speed to a soft dough. Cover with a towel and let rise until the dough doubles in volume, about 1 hour. Divide the dough into 15 balls, each weighing about 50 grams / 1.7 ounces. Place atop a tea towel or parchment paper, cover with a towel, and let rise for 15 minutes.
- Preheat the oven to 400°F / 200°C.
- Use a little olive oil to “open” each dough ball with into an 8-cm / 3-in round. In the center of each, place a lightly crumbled labneh ball, a cube of fruit, ½ tablespoon of honey, and a sprinkling of nigella seeds on top. Bring 2 sides of dough together over the filling and pinch to seal. Bring the third side to form a triangle and pinch to seal well. Transfer to a baking tray lined with parchment paper with the seam facing down, and press each triangle lightly with your hand to ensure that the dough will not open during baking.
- Brush the fatayer triangles with milk and bake until golden brown, about 20 minutes. Remove from the oven and immediately brush with olive oil.