My favorite recipes have a way of making people linger at the table, and Fatayer Jebneh (Cheese Turnovers) encourages exactly that. I still find the transformation of a few pantry staples into a beautiful bake a little magical. Keep this one close for the days when time is short but a good meal still matters.
Ingredients
- 3 cups flour
- 3 tbs. Milk powder
- 1 tbs. Sugar
- 1 tsp. Salt
- 1 tsp. Instant yeast
- 1 cup warm water
- 2 tbs. Olive oil
- 400 grams mixed cheese (feta, akawi, mozzarella)
- Parsley chopped fine
- Egg wash (1 egg yolk + 1tsp. Vinegar)
Instructions
- Mix the dry ingredients before adding the wet ingredients. If using regular yeast make sure and bloom it in 1 cup of warm water with 1 tablespoon of sugar.
- Knead the dough until it starts to come together, add the olive oil gradually and continue kneading on low for 4 minutes you should end up with a beautiful dough ball brush with olive oil, cover with a plastic wrap and keep in a warm place.
- The dough should double in size in 1 hour!
- Preheat oven to 400 F. cut the dough into 10 even pieces roll into balls and start working with it immediately. Using a hand roller roll out the dough length wise stuff with the cheese mixture close the seem as you see in the reel and pinch the ends, turnover make a slit down the middle with a sharp knife, pull to the side to open brush the edges with the egg wash.
- Place on a parchment lined baking tray and bake for 14 minutes on bottom shelf then transfer to the top shelf enough to finish getting a golden color this should go very quickly. Sahtain!
Notes
- If you don’t have a machine to kneed the dough no problem use your beautiful hands and follow the same steps, you got this!