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Lebanese cheese boats
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Lebanese cheese boats/ cheese fatayer

Course Appetizer
Cuisine Lebanese, Middle Eastern
Keyword cheeseboats, cheesefatayer, cheesepastry, fatayerjibni
Prep Time 30 minutes
Cook Time 10 minutes
Servings 40 Cheese boats

Ingredients

Dough:

  • 5 cups all-purpose flour
  • 2 cups warm milk
  • 1/2 cup vegetable oil
  • 2 tbsp instant yeast
  • 2 tbsp sugar
  • 1 tsp salt

Cheese filling:

  • 2 cups shredded mozzarella
  • 2 cups shredded Akkawi cheese
  • 2 tbsp chopped fresh parsley

Instructions

Step one: Make the dough

  • Begin by mixing 2 cups of flour, sugar, yeast, salt, and warm milk until smooth and well-combined. Cover the bowl and let it sit for 10 minutes to allow the yeast to activate.
  • After 10 minutes, the mixture should have doubled in size. Next, add the vegetable oil and the remaining flour. If it’s your first time making this dough, add the last half cup of flour slowly, as you may need slightly more or less depending on the dough’s consistency.
  • Mix with a spoon until the dough starts to come together. Then, knead it by hand until smooth. Add a little oil and rub it all over the dough. The dough should be soft, smooth, and slightly sticky. After adding the oil, it should no longer stick to your hands.
  • Cover the dough and let it rest for 5 minutes while you prepare the cheese filling.

Step 2: Make the Cheese Filling

  • In a bowl, combine the mozzarella, Akkawi cheese, and chopped parsley. Mix until well combined.

Step 3: Roll, Fill, and Shape

  • Sprinkle flour on a flat surface and roll the dough out using a rolling pin.
  • Cut the dough into circles, then add a generous amount of cheese filling to the center of each circle.
  • Gently fold the edges of the dough over the cheese to form a boat shape, pinching the sides together to seal.

Step 4: Bake

  • Place the shaped cheese boats on a baking tray.
  • Bake in a preheated oven at 500°F (260°C) for about 5 minutes.
  • For a golden color, switch the oven to broil and cook for an additional 1 minute, or until they turn golden brown.

Video

Notes

1. Use Warm Milk for a Softer Dough:
For a rich and soft texture, use warm milk instead of water. It helps create a smoother, fluffier dough.
2. Knead the Dough Thoroughly:
Knead for 5 minutes to ensure the dough becomes soft and smooth. If it’s sticky, add a little more flour, but don’t overdo it.
3. Rest the Dough for Better Texture:
Let the dough rest for 5 minutes. This makes it easier to roll out and shape.
4. Don’t Overfill the Boats:
Use just a generous spoonful of cheese. Overfilling makes sealing difficult and can cause the cheese to spill out.
5. Brush with Oil for a Crispier Finish:
Lightly brush the dough with olive oil before baking. This gives the boats a golden, crispy finish.
6. Bake at High Temperature for Softness:
Bake at 500°F (260°C) for a soft texture. If you prefer crispier boats, reduce the temperature to 450°F (230°C).
7. Use a Cooling Rack for Crispiness:
Place the cheese boats on a cooling rack after baking. This prevents sogginess and keeps them crisp.
8. Freeze for Later Enjoyment:
Freeze unbaked cheese boats on a tray. Once frozen, transfer to a container. Bake straight from the freezer, adding extra time.
9. Customize the Filling:
Feel free to add herbs, spices, or vegetables to the filling. Try ingredients like olives, spinach, or even garlic for a unique twist.
10. Try Different Cheeses:
Experiment with different cheeses to change the flavor. You can use feta, ricotta, or a mix of your favorites for a custom filling.