Mix Cheese Fatayer
Products used in this recipe
Ingredients
Fatayer
- 50g white cheese, crumbled
- 50g mozzarella, shredded
- 50g Nabulsi cheese, grated
- 50g Majdoula cheese, grated
- 300g pizza dough (homemade or store-bought)
- 1 large egg, beaten
- 1 tsp white vinegar
- 10g fresh parsley, chopped
How it's made!
- Preheat your oven to 450°F (230°C).
- In a bowl, mix together the crumbled white cheese, shredded mozzarella, grated Nabulsi cheese, and grated Majdoula cheese until well combined.
- Roll out the pizza dough on a lightly floured surface to your desired thickness.
- Brush the pizza dough with the beaten egg, leaving a little bit of the egg for later.
- Spread the mixed cheese mixture evenly over the pizza dough, leaving a small border around the edges.
- Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
- In a small bowl, whisk together the remaining egg, white vinegar, and chopped parsley.
- When the pizza is finished baking, remove it from the oven and brush the crust with the egg mixture.
- Slice and serve the pizza while it's still hot and bubbly.
- Enjoy!
More Fresh Recipes
Mini Mozzarella Quiches
Prepare the creamy egg mixture Crack 3 eggs into a mixing bowl and add the Baladna Cooking Cream. Season with a little salt and black pepper. Whisk everything together until smooth and well combined, then set aside. Prepare the vegetable filling Heat a little butter and oil in a pan. Add the chopped onions and sauté until they begin to soften. Add the baby spinach and continue sautéing until slightly wilted. Add the orange and red cherry tomatoes, season with salt and black pepper, and gently sauté until the vegetables are lightly cooked. Remove from the heat and set aside. Prepare the puff pastry Lightly dust your work surface with flour and place the puff pastry sheet on top. Gently roll it out to slightly thin and even the pastry. Cut the pastry into circles large enough to fit into the individual cups of your cupcake tray. Assemble the mini quiches Lightly grease each cup of the cupcake tray with butter or oil. Carefully press a puff pastry circle into each mould, making sure the pastry covers the base and sides. Spoon some of the sautéed vegetable mixture into each pastry cup. Add a generous layer of Baladna Mozzarella Cheese, then carefully pour the prepared egg and cream mixture over the filling. Bake until golden Place the tray in a preheated oven and bake until the egg filling is beautifully set and golden on top, and the puff pastry is crisp, flaky, and fully cooked. Garnish & serve Carefully remove the Mini Mozzarella Quiches from the tray and serve them warm.
Cheese Corn Bake
Start with the baseHeat a pan over medium heat and add a little butter and cooking oil. Once heated, add the chopped onions and sauté until they begin to soften.Add the chopped garlic and continue sautéing until the onions turn lightly golden and aromatic.Cook the chicken & vegetablesAdd the diced chicken to the pan and stir well. Cook until the chicken begins to turn golden and is cooked through.Add the chopped celery, followed by the sliced leeks, and continue sautéing until the vegetables soften.Season with salt and freshly ground black pepper and mix everything together.Make it creamy & cheesyAdd the sweet corn and stir it through the chicken and vegetables.Pour in the Baladna Cooking Cream and cook gently until everything is coated in a smooth, creamy sauce.Add a generous amount of Baladna Mozzarella & Cheddar Cheese and stir until the cheese melts beautifully into the sauce.Add the pastaAdd your already-cooked pasta to the creamy mixture and toss well, making sure every piece is generously coated with the cheesy sauce.Assemble & bakeTransfer the pasta mixture into an oven-safe baking dish and spread it evenly.Top generously with another layer of Baladna Mozzarella & Cheddar Cheese.Place it in a preheated oven and bake until the cheese is completely melted, bubbling, and beautifully golden with a light crust on top.Garnish & serveRemove the Cheese Corn Bake from the oven and allow it to rest briefly. Scoop onto a serving plate and finish with a sprinkle of fresh parsley.