📝 About This Recipe
Fatayer bi Labneh is a cherished staple of the Lebanese 'Mouajjanat' tradition, featuring a pillowy, slightly sweet dough wrapped around a tangy, creamy yogurt cheese filling. These hand-held pies offer a sophisticated balance of textures—crispy on the bottom and soft on top—elevated by the herbal notes of dried mint and the earthy punch of premium olive oil. Perfect for a traditional mezze spread or a leisurely weekend breakfast, they represent the heart of Middle Eastern hospitality.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 1 tablespoon Instant yeast
- 1 tablespoon Granulated sugar (to feed the yeast)
- 1 teaspoon Sea salt (fine grain)
- 1.25 cups Warm water (approx. 110°F/45°C)
- 1/4 cup Extra virgin olive oil (plus extra for greasing)
- 2 tablespoons Whole milk powder (for a softer crumb)
The Labneh Filling
- 2 cups Labneh (thick, strained yogurt cheese)
- 1 tablespoon Dried mint (crushed between palms)
- 2 stems Green onions (finely minced)
- 1 teaspoon Black seeds (Nigella) (optional, for flavor)
- 1/4 teaspoon Salt (adjust based on saltiness of labneh)
Toppings and Finish
- 1 piece Egg (beaten with a splash of milk for wash)
- 1 tablespoon Sesame seeds (toasted)
- 2 tablespoons Za'atar (for sprinkling)
- 1/2 cup Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, yeast, sugar, salt, and milk powder until well combined.
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2
Make a well in the center and pour in the warm water and 1/4 cup of olive oil. Mix by hand or with a dough hook until a shaggy ball forms.
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3
Knead the dough for 8-10 minutes by hand (or 5-6 minutes on medium speed) until it is smooth, elastic, and no longer sticking to your hands.
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4
Lightly oil a bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. In a medium bowl, combine the labneh, dried mint, minced green onions, and nigella seeds. Mix well and set aside in the fridge.
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6
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
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7
Punch down the risen dough and divide it into 24 equal-sized balls (roughly the size of a golf ball). Cover them with a towel and let rest for 10 minutes.
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8
On a lightly floured surface, roll each ball into a 4-inch circle about 1/8 inch thick.
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9
Place 1 generous tablespoon of the labneh mixture in the center of each circle, leaving a border around the edges.
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10
Shape the fatayer: You can leave them open-faced (Galette style) by folding the edges slightly inward, or pinch three sides together to form the traditional triangle shape.
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11
Transfer the pastries to the prepared baking sheets. Brush the exposed dough edges with the egg wash for a golden finish.
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12
Sprinkle the sesame seeds or a pinch of za'atar over the labneh centers or the dough edges.
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13
Bake for 12-15 minutes, or until the bottoms are golden brown and the tops are beautifully bronzed.
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14
Remove from the oven and immediately cover with a clean kitchen towel for 5 minutes; this traps the steam and ensures the crust stays soft.
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15
Serve warm or at room temperature, garnished with fresh mint leaves if desired.
💡 Chef's Tips
Ensure your Labneh is very thick (ideally 'Labneh Malboudeh'); if it is too runny, the pastry will become soggy. Don't overfill the pastries, or the moisture from the yogurt will cause the seams to burst open during baking. If you don't have milk powder, replace the warm water with warm whole milk for a rich, tender dough. Always use high-quality dried mint; Lebanese dried mint is often more fragrant and less bitter than standard supermarket varieties. To store, keep in an airtight container for up to 3 days and reheat in a toaster oven to restore the texture.
🍽️ Serving Suggestions
Serve alongside a bowl of fresh Kalamata olives and sliced cucumbers for a classic breakfast. Pair with a hot cup of Lebanese tea infused with fresh mint or sage. Include them as part of a mezze platter with hummus, tabbouleh, and stuffed grape leaves. Offer a side of sliced heirloom tomatoes drizzled with olive oil and a pinch of salt. Drizzle a little extra honey over the labneh for a surprising sweet-and-savory twist.