Cheese Fatayer Rolls (Levantine Akkawi Cheese Boats)
Soft, milky yeasted dough shaped into little boats and filled with melty akkawi cheese and fresh parsley, then baked until golden. Classic Levantine bakery flavor, made easily at home.
- Prep
- 40 min
- Cook
- 18 min
- Wait
- 1 hr 55 min
- Total
- 2 hr 53 min
- Makes
- 16 rolls (2 per serving)
Steps
Before you start
- Akkawi cheese is salty and is sold in brine; it needs a 30-minute soak, so start with the cheese.
- Warm the water and milk to 105–110°F (40–43°C): comfortably warm to the touch, not hot. Hot liquid kills the yeast.
- Plan about 3 hours from start to finish, most of it hands-off rising and soaking.
- Line two large baking sheets with parchment paper.
Soak the cheese
- Place the akkawi chunks in a bowl and cover with cold water.
- Soak 30 minutes, draining and replacing the water once at the halfway point, to draw out excess salt.
- Meanwhile, move on to the dough.
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Ready when: A small nibble tastes pleasantly mild-salty, not sharply salty
Tip: Skip the soak and the filling will taste too salty once baked.
Mix the dough
- In a large bowl, whisk together the flour, yeast, sugar and salt.
- Add the warm water, warm milk and ¼ cup (60 ml) olive oil.
- Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
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Ready when: No dry flour left; dough looks rough and sticky
Tip: Keep the salt away from the yeast until everything is whisked together.
Knead until smooth
- Knead on a lightly oiled counter for 8–10 minutes by hand (or 6 minutes on medium-low with a dough hook) until smooth and elastic.
- The dough should be soft and slightly tacky but not stick to your hands.
- If it clings badly, add flour 1 tablespoon at a time.
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Ready when: Dough springs back slowly when poked and stretches into a thin, translucent windowpane
Tip: Too much added flour makes the rolls dry and bready.
First rise
- Form the dough into a ball and place in a large bowl greased with 1 teaspoon olive oil, turning to coat.
- Cover with a towel or plastic wrap and leave in a warm spot for about 60 minutes.
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Ready when: Doubled in size; a finger poke leaves a dent that springs back slowly
Tip: In a cool kitchen, set the bowl in an oven that is off with the light on.
Make the filling
- Drain the soaked cheese and squeeze dry with a clean towel.
- Grate on the large holes of a box grater into a bowl.
- Add the mozzarella, chopped parsley, beaten egg and pepper, and mix with your hands until it holds together when pressed.
- Refrigerate until needed.
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Ready when: Filling clumps when squeezed and is not watery
Tip: Dry the cheese well; wet filling leaks and makes the rolls soggy.
Divide and restOven 425°F / 220°C
- Place a rack in the upper third and one in the lower third of the oven, and preheat to 425°F (220°C).
- Punch down the dough, turn it onto a lightly floured counter and divide into 16 equal pieces of about 55 g each.
- Roll each into a ball, cover with a towel and rest 10 minutes so it rolls out easily.
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Ready when: Balls feel relaxed and smooth
Tip: Weigh the pieces so the rolls bake evenly.
Shape the boats
- Roll one ball into an oval about 5×4 inches (13×10 cm).
- Spoon about 2 tablespoons (25 g) of filling in a line down the center, leaving a 1-inch (2.5 cm) border.
- Fold the long sides up over the filling edges, then pinch the two ends together firmly into points to make a boat with the cheese showing in the middle.
- Place on the parchment-lined sheets 1½ inches (4 cm) apart, 8 per sheet.
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Ready when: Ends are tightly sealed and filling is visible on top
Tip: Press the pinched tips hard; unsealed ends pop open and leak cheese.
Proof and glaze
- Cover the shaped rolls loosely and let them puff for 15 minutes.
- Beat the egg yolk with 1 tablespoon milk, then brush over the exposed dough edges (avoid the cheese).
- Sprinkle the dough with nigella or sesame seeds if using.
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Ready when: Rolls look visibly puffier and feel airy when lightly touched
Tip: Do not let egg wash pool at the base or it will glue the rolls to the parchment.
BakeOven 425°F / 220°C
- Bake at 425°F (220°C) for 15–18 minutes, switching the pans between racks and rotating them front to back after 8 minutes.
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Ready when: Dough is deep golden brown and the cheese is melted, bubbling and lightly speckled
Tip: If bases brown faster than tops, move that pan to the upper rack.
Cool briefly and serve
- Slide the rolls on their parchment onto a rack and cool for 10 minutes.
- The cheese is very hot straight from the oven.
- Serve warm.
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Ready when: Cheese is no longer bubbling and rolls can be lifted easily
Good to know
Tips
- Squeeze the soaked cheese dry; excess moisture is the main cause of leaking and soggy bases.
- Leave a clean 1-inch border of dough when filling so the ends seal properly.
- A baking steel or preheated sheet pan under the parchment gives crisper bottoms.
- Don't overfill; about 25 g of filling per roll melts into a full boat without bursting.
Make ahead
"Shape the unbaked rolls, cover tightly and refrigerate on the baking sheets for up to 12 hours; let them stand at room temperature 20 minutes, then glaze and bake, adding 1–2 minutes. The dough alone can also be refrigerated after kneading for up to 24 hours (let it come to room temperature before dividing)."
Storage & reheating
"Room temperature: up to 6 hours, covered. Refrigerator: up to 3 days in an airtight container. Freezer: baked rolls up to 2 months, wrapped well. Reheat from the fridge at 350°F (175°C) for 8–10 minutes, or from frozen for 15 minutes, until the cheese is hot and soft."
Substitutions
- akkawi cheese → Halloumi or Nabulsi cheese (soaked the same way), or fresh mozzarella plus a pinch of salt. Halloumi gives a firmer, saltier chew; fresh mozzarella is milder and needs extra salt.
- fresh flat-leaf parsley → Fresh mint or chopped dill. Use about ⅓ cup (10 g) of mint, which is stronger.
- whole milk → Additional warm water. Dough will be a little less soft and rich.
- instant yeast → Active dry yeast. Use the same amount, but dissolve it in the warm water with the sugar for 10 minutes until foamy before mixing.