Fatayer Bi Jibneh - Middle Eastern Cheese Pie

Name: Fatayer Bi Jibneh - Middle Eastern Cheese Pie
Prep time: 160 min
Cook time: 30 min
Total time: 190 min
Yield: 12
Cuisine: Middle Eastern
Ingredients: 3 L Whole Milk (3 liter Milk); 3 tbsp Lemon Juice (3 tablespoons Lemon juice); ½ tsp Table Salt (1/4 teaspoon Salt + Salt to taste + 1/4 teaspoon Salt); ¼ cup Feta Cheese (1/4 cup Feta Cheese crumbled); 1 tsp Nigella Seed (1 teaspoon Kalonji (Onion Nigella Seeds)); 1 tsp Black Peppercorns (1 teaspoon Black pepper corns coarsely pounded); 2 pieces Scallion (2 stalk Spring Onion (Bulb & Greens) finely chopped); ¼ cup Parsley (1/4 cup Parsley leaves finely chopped); 3 sprig Mint (3 sprigs Mint Leaves (Pudina) finely chopped); 1 cup All-Purpose Flour (1-1/2 cups All Purpose Flour (Maida) — up to 0.5); 1 tsp Active Yeast (1 teaspoon Active dry yeast); ¼ tsp Granulated Sugar (1/4 teaspoon Sugar); 2 tbsp Yogurt (2 tablespoon Curd (Dahi / Yogurt)); 1 tbsp Extra Virgin Olive Oil (1 tablespoons Extra Virgin Olive Oil); 0 pieces Water (Lukewarm Water as required); ¼ cup Cream (1/4 cup Fresh cream whisked well)

Fatayer Bi Jibneh - Middle Eastern Cheese Pie - Continental Party Appetizer & Starter Recipes (Middle Eastern)

190 minMiddle Eastern

Servings12

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 12 servings

Whole Milk3 L · 3 liter Milk
Lemon Juice3 tbsp · 3 tablespoons Lemon juice
Table Salt½ tsp · 1/4 teaspoon Salt + Salt to taste + 1/4 teaspoon Salt
Feta Cheese¼ cup · 1/4 cup Feta Cheese crumbled
Nigella Seed1 tsp · 1 teaspoon Kalonji (Onion Nigella Seeds)
Black Peppercorns1 tsp · 1 teaspoon Black pepper corns coarsely pounded
Scallion2 pieces · 2 stalk Spring Onion (Bulb & Greens) finely chopped
Parsley¼ cup · 1/4 cup Parsley leaves finely chopped
Mint3 sprig · 3 sprigs Mint Leaves (Pudina) finely chopped
All-Purpose Flour1 cup · 1-1/2 cups All Purpose Flour (Maida) — up to 0.5
Active Yeast1 tsp · 1 teaspoon Active dry yeast
Granulated Sugar¼ tsp · 1/4 teaspoon Sugar
Yogurt2 tbsp · 2 tablespoon Curd (Dahi / Yogurt)
Extra Virgin Olive Oil1 tbsp · 1 tablespoons Extra Virgin Olive Oil
Water0 pieces · Lukewarm Water as required
Cream¼ cup · 1/4 cup Fresh cream whisked well

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Steps

1To begin making the Fatayer Bi Jibneh, prepare all the ingredients and keep ready.
2To make the Homemade Cheese, into a heavy bottomed pan, pour the 3 liters of milk. Turn the heat to high and wait for the milk to come to a boil.
3When the milk begins to boil add in the freshly squeezed lemon juice. You will notice that the milk begins to curdle separating the milk into cheese and whey.
4The cheese is also called the chenna. Turn off the heat and allow the cheese to rest in the whey for about 5 minutes.
5Now that that chenna is rested for about 5 minutes , we will separate the whey and the chenna using a thin sieve strainer and a muslin cloth.
6Once completely drained, remove cheese from muslin cloth - crumble and keep aside.
7For the dough; into a large mixing bowl, mix all the dry ingredients together - flour, salt, yeast and sugar. Add the oil and water and mix well until the dough gathers into a soft and smooth dough.
8If the dough has become too soft and has too much water, add a little extra flour and knead well until smooth.
9Knead the dough for about 5 minutes until smooth and pliable. Cover with a kitchen cloth and allow it to rest for least 2 hours until the dough rises and doubles in size.
10The dough will be a little sticky.
11For the Jibneh Filling, into a large mixing bowl, add the crumbled homemade cheese, feta cheese, pepper, spring onions, parsley, mint leaves and nigella seeds and stir well to combine. Keep aside.
12To make the Fatayer Bi Jibneh, preheat the oven to 200 C for 15 minutes. Prepare a baking sheet and grease with oil & dust it with flour.
13Divide the dough into 12 to 15 small portions.
14Shape each piece of the dough into a small ball.
15On a lightly floured surface, roll each ball into an oval shape.
16Place a heaped tablespoon of cheese filling over the dough leaving 1 cm border.
17Fold in the long sides without completely covering the cheese and pinch the ends tightly to seal. It should look like an oval shaped / leaf shaped open pie/pizza.
18Transfer the Fatayer bi Jibney into a greased baking sheet. Using a brush apply the cream wash on the sides of the bread and bake in a preheated oven 240°C for about 12 to 15 minutes or until you notice the edges are golden in colour.
19Remove from the oven and serve hot immediately
20Serve the Fatayer bi Jibneh along with Middle Eastern Mezze of Tabbouleh, Hummus, Tzatziki,Baba Ganoushand enjoy a delightful meal