Fatayer with Muhammara and Cheese

"Fatayer or manaeesh are a traditional part of Levantine cuisine, typically served at breakfast alongside a piping hot cup of mint black tea. I have early memories of my mom and aunts preparing these pies in the morning and carrying them down to the community oven in our Palestinian village of Anabta, where they would line up to have them perfectly baked in a taboon (clay oven). These carb-y treats come in many shapes - from flatbreads to little pockets - and are topped or stuffed with zaatar, cheese, meat, veggies or a combo of any of the above. In my home, you will always find freshly baked fatayer on the table for weekend breakfasts."
-- @manaeeshmanal

Recipe Intro From manaeeshmanal

These fluffy, mini flatbreads are finished with two different, delicious toppings. A cheesy, herby filling, and a spread called muhammara. If you've never had muhammara before, it's a delicious dip made mostly of peppers, walnuts, lemon juice and olive oil and pairs perfectly with these snacks. 

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  • Recipe Card
Prep time 2hrs
Cook time 10mins

Recipe Card

For the Dough


  • 3 cups flour
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 2 tablespoons active dry yeast
  • 1 teaspoon sugar

For the Toppings


  • 1/4 cup Bulgarian feta, crumbled
  • 1/4 cup shredded mozzarella
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 Roma tomatoes, finely chopped
  • 1 green pepper, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili paste
  • 1 teaspoon pomegranate molasses
  • 1 teaspoon hot sauce
  • 1 teaspoon tomato paste


  • Step 1

    In a large bowl, combine flour, olive oil and salt. Set aside.

  • Step 2

    In a separate small bowl, add 1 cup of warm water. Sprinkle the yeast over top and stir with a fork to combine. Allow the yeast to foam and bubble, about ten minutes.

  • Step 3

    Once the yeast has risen, add the mixture to the flour and mix until combined. Cover and let sit until it doubles in size, about an hour.

  • Step 4

    While the dough is rising, make the fillings. In a medium bowl, mix together the Bulgarian cheese, mozzarella and parsley. Set aside.

  • Step 5

    In a medium skillet on medium heat, add the oil and onions. Sauté the onions until translucent, 4-5 minutes. Add the tomato and green pepper and sauté for 2-3 minutes. Add the salt, pepper, garlic powder, chili paste, pomegranate molasses, hot sauce and tomato paste. Cook for 2 more minutes and then remove from the heat and allow to cool.

  • Step 6

    Once the dough has risen, cut the dough into egg sized pieces and flatten it with your hands into a 4 inch round. Place a small amount of either topping option on top and spread it almost to the edge. Sprinkle with sesame seeds. Leave covered to rest for about 30 mins.

  • Step 7

    Preheat the oven to 500°F. Leave the pies covered to rest for 30 minutes.

  • Step 8

    Bake for 6-8 minutes until bottom is browned and then broil the top until golden. Enjoy!