Pages

Fetta Cheese Pies - (Fatayer bil Jibneh) فطائر بالجبنة


Yields about a dozen or more depending on the size.

Ingredients:
For the dough:
4 cups all purpose flour
1 1/2 cups warm water
1 tablespoon yeast
3/4 of a teaspoon of salt
3 tablespoons of olive oil

for the filling:
About 2 cups of crumbled feta cheese
1/4 cup fresh chopped parsley
1 small chopped onion (or half a big one)

- Mix the filling ingredients and set aside.
Mix all the dough ingredients together, cover and let the dough rest for about an hour in a warm place. Knead once. When it rises, roll the dough and flatten until it's medium thin. with a rounded cookie cutter (or a small drinking glass)cut the dough. Place about a small teaspoon inside each circle then bend the 4 sides and press on each corner to hold together. (Like the photo shows). Bake in a 350F oven for about 25 minutes or until golden on top.

MAG

Phasellus facilisis convallis metus, ut imperdiet augue auctor nec. Duis at velit id augue lobortis porta. Sed varius, enim accumsan aliquam tincidunt, tortor urna vulputate quam, eget finibus urna est in augue.

21 comments:

Summer said...

Really nice recipe, thanks for sharing!

meeso said...

Looks great, I love feta!

MAG said...

Thanks a lot Summer and Meeso :)

Allie said...

Oh, I love these pies so much. Thanks for sharing the recipe!

MAG said...

Thanks Allie, I'm glad you like my pies :)

Mediterranean Turkish Cook said...

I love these pies. We have a very similar pastry in Turkey called 'pogaca'. It has almost the same ingredients. We usually stuff the cheese inside the dough and make little pockets. Although, I've seen the cheese on the outside too. This goes perfect with tea.

I really like your blog.

farida said...

I love this kind of appetizers! Looks delicious!

I haven't been checking my feeds for a long time, so trying to catch up here:) Cheers, friend.

Laurie Constantino said...

I also make a similar recipe that a Palestinian friend gave me. These are SO good and your picture really does them justice.

MAG said...

Mediterranean Turkish cook, thanks a lot for stopping by. Lebanes and Turkish cuisine have a lot of things in common :)

MAG said...

Farida & Laurie thank you sooo much! You both rock :)

moonrat said...

oh yummmmmm

Matin said...

So glad I've found your blog today. I love Lebanes food and will come back for some great recipes:-)
X M

Heather said...

I just found your blog and I'm so glad I did! I am an American from Boston and I'll be living in Tel Aviv for a few years(just got here). I'm having trouble adjusting to the available ingredients here - I'm sure your recipes will be referenced frequently!

Mediterranean Turkish Cook said...

Thanks for sharing your recipes. There is an award for you in my blog!

MAG said...

Moonrat, Matin and Heather, thank you very much for visiting and I am glad that you like my blog :)

MAG said...

Mediterranean Turkish Cook, thank you very very much for the award :)You made my day!

salma said...

it looks very good, do u think if i fill it with meat (raw ) . it wil take the same time and tempreture . i tried a recipe(not yours ) with meat but i end up with very dry meat pies . any advice

wonderful blog by the way

MAG said...

Salma, thanks for stopping by :) I'm glad you like my blog :) Well, you can use raw meat, it will cook fast and it will keep the dough moist too.Some people like to half cook the meat, you can do that too if you want.

Anonymous said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.

Enjoy

Anonymous said...

Hi!

These look perfect but I have one quick question. :)

You wrote:

Mix all the dough ingredients together, cover it and let it rest for about an hour in a warm place.

Do you just mix the ingredients together or do you have to knead the dough? How long should you knead for? Thanks!

MAG said...

Hello Anonymous,
You can knead the dough once. In fact, I just added it to the recipe to make it more clear. Hope that was helpful :)

The Phoenicians

"Upon the Tsurian sea the people live
Who style themselves Phoenicians...
These were the first great founders of the world --
Founders of cities and of mighty states --
Who showed a path through seas before unknown.
In the first ages, when the sons of men
Knew not which way to turn them, they assigned
To each his first department; they bestowed
Of land a portion and of sea a lot,
And sent each wandering tribe far off to share
A different soil and climate. Hence arose
The great diversity, so plainly seen,
'Mid nations widely severed."

-- Dyonysius of Susiana, A.D. 3
Mission Statement

Feedjit Live Traffic