Fatayer Bi Jibneh – Middle Eastern Cheese Pie by Archana’s Kitchen


  • To begin making the Fatayer Bi Jibneh, prepare all the ingredients and keep ready.

  • To 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.

  • When 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.

  • The cheese is also called the chenna. Turn off the heat and allow the cheese to rest in the whey for about 5 minutes.

  • Now 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. 

  • Once completely drained, remove cheese from muslin cloth – crumble and keep aside.

  • For 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.

  • If the dough has become too soft and has too much water, add a little extra flour and knead well until smooth. 

  • Knead 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.

  • The dough will be a little sticky.

  • For 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.

  • To 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.

  • Divide the dough into 12 to 15 small portions.

  • Shape each piece of the dough into a small ball.

  • On a lightly floured surface, roll each ball into an oval shape. 

  • Place a heaped tablespoon of cheese filling over the dough leaving 1 cm border. 

  • Fold 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.

  • Transfer 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. 

  • Remove from the oven and serve hot immediately

  • Serve the Fatayer bi Jibneh along with Middle Eastern Mezze of Tabbouleh, Hummus, Tzatziki, Baba Ganoush and enjoy a delightful meal 




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